2 teaspoons Kosher salt
3 carrots, roughly cut
3 ribs celery, roughly cut
1 white onion, quartered
3 cloves garlic
6 hoagie rolls or ciabatta rolls
4 tablespoons garlic butter or regular butter
(Optional) Italian Bomba Hot Pepper Sauce (from Trader Joe's)
Salsa Verde:
4 garlic cloves
1/2 teaspoon anchovy paste
1 heaping cup flat leaf Italian parsley
2 teaspoons white balsamic vinegar
2 teaspoons red wine vinegar
1/3 cup pitted Italian Castelvetrano Olives
1/2 teaspoon Kosher salt
2 tablespoons capers, rinsed and drained
2 tablespoons Extra Virgin Olive Oil
Pat the beef stew meat dry with paper towels. Turn the Instant Pot on to saute mode. When it reads HOT add the olive oil. Sprinkle the beef with 2 teaspoons salt. Add the beef in batches to brown the meat. Cook for 3-5 minutes to brown. Remove to a plate and finish browning the remaining batches. Then add the carrot, celery and onion. Add the red cooking wine. Seal the lid and move the valve to the sealing position. Cook on manual high pressure for 90 minutes. When the meat is done add 1 teaspoon salt and turn on saute mode. Cook for an additional 10 minutes. Then toast your bread with garlic butter on a cast iron griddle or under the broiler until golden brown. Make the salsa verde by blending garlic, anchovy paste, parsley, white balsamic vinegar, red wine vinegar, olives, salt, capers and olive oil. Shred the beef with two forks. Assemble the sandwiches by spooning 1 tablespoon broth onto the toasted buns. Then top with salsa verde and optional red chili sauce.