"We love this recipe in our house. I've made both versions, and this one is a winner. I use the whole carton of beef stock/broth, and 1/2 cup red wine. That's enough liquid to keep the meat submerged while it's cooking. Even better, refrigerating it overnight, after shredding and placing in meat juices, allows for fat removal, and, of course, e""

"Wow, am I glad I tried this! I've made my share of Chicago Italian Beef recipes, some good, some not. The juice, IMO, is what really makes a good CIB sandwich. I was hesitant about wine being in the juice, since I really didn't imagine it being used by the beef stands, but, I have to admit, the juice was, hands down, the best!!! It was deep, r""