A hybrid of a BBQ sammich and a Sloppy Joe, these sweet and tangy beer-braised shredded beef sandwiches are a safe-bet crowd pleaser.
There’s this phenomenon that seems to happen during the colder months. Not so surprisingly, outdoor cooking doesn’t hold as much appeal in freezing temperatures, so I look to more indoor options. I mean as much as I love BBQ, I also hate being cold, and something has gotta give! In addition to my kitchen hibernation, I start leaning towards simple comfort food recipes that are at once easy to prepare and satisfying.
I love this particular recipe, because you’re simultaneously creating a BBQ sauce AND braising the meat. So the delicious beefy threads end up in a custom sauce you created! That’s SO much better than just dumping in a bottled sauce (which in many cases comprises primarly of corn syrup). This way, you build up the flavors and infuse the beefiness into the sauce as you go.
For all my braising, I like to use an enamelled cast iron pot like this one. The heavy base is perfect for browning the meat thoroughly before the gentle simmer starts, and the enamel is easy to clean without having to worry about traditional cast iron care.
When it comes to these so-messy-but-so-good sandwiches, a slice of American cheese is an optional addition. Cheese may be optional, but the type of bun you choose is a non negotiable. Trust me on this one. You need to track down potato buns/rolls, preferable Martin’s brand. No, this isn’t an ad, they just really are the best out there. Using the correct bun will make all the difference in the perfection level of this sandwich.