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shredded beef sandwiches

Beer-Braised Shredded Beef Sandwiches


  • Author: Jess Pryles

Ingredients

Scale

For the main recipe:

3 lb chuck roast (or brisket flat)

1 onion, diced

2 garlic cloves, crushed

15oz crushed tomatoes

2 cups beer (I used pilsner style)

1.5 cups water

2 tablespoon vegetable oil

2 tablespoons Worcestershire sauce

¼ cup molasses

2 tablespoons brown sugar

salt to taste

6 potato buns

FOR THE SPICE MIX:

2 teaspoons chili powder

½ teaspoon onion powder

1 teaspoon garlic powder

1 tablespoon paprika

¼ teaspoon cayenne

1 teaspoon black pepper

1 teaspoon kosher salt


Instructions

  1. Trim the chuck roast of any large chunks of fat and sinew, cutting it up into 2-3 inch chunks.
  2. Combine all ingredients for the spice mix. Stir and sprinkle over the beef chunks, tossing to coat well.
  3. Place a heavy based pot (we used enameled cast iron) over medium high heat. Add 1 tablespoon of the oil.
  4. Place the beef into the pot to brown. You may need to do this in two batches to avoid overcrowding. Brown for at least 7-10 minutes per side, then remove from pot.
  5. Add remaining oil to pot, turn heat to medium. Add onions and garlic and sauté, stirring occasionally, until softened, about 5 minutes.
  6. Add the beer to the mix, and use a spoon to dislodge all the crusty brown bits from the bottom of the pan, that’s extra flavor!
  7. Add back the meat, plus the tomato and the water. Turn heat to medium low so that there is an active simmer/bubble, but not so much that it’s boiling.
  8. Place lid over pot and cook for three hours, stirring occasionally.
  9. Remove lid and allow to simmer a further 30 minutes, so sauce thickens.
  10. If your beef is not yet tender, keep cooking until it’s shreddable. You can add more hot water if you feel your liquid is getting too thick.
  11. Use tongs to remove beef pieces from liquid, and shred using two forks.
  12. Optional: Use a stick or immersion blender to blend the sauce that remains in the pot, so the consistency is smooth.
  13. Add the molasses, Worcestershire and brown sugar to the sauce, and cook a further 5 minutes.
  14. Return shredded beef to the pot and stir into the sauce. Taste, and add additional salt if desired.
  15. Pile the meat onto the potato buns and serve your sandwiches.