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Category: Sandwiches
Prep Time: Cook Time: Total Time:
2 tbsp olive oil, divided
1 large onion, cut into 1/4-inch-thick rounds
2 tbsp brown sugar
1 cup flour
1 tsp salt
1/2 tsp pepper
4 small garlic cloves, minced
1 tbsp dried thyme
1 tbsp dried rosemary
6 lbs chuck roast, well-trimmed (2 roasts)
3 1/2 cups low-sodium beef broth
1 (12 oz) bottle stout
1/4 cup cider vinegar
1 bay leaf
1 1/4 cups barbecue sauce
20 Kaiser rolls
In a large Dutch oven over medium heat, add 1 tbsp olive oil. Add onion and sprinkle with brown sugar. Saute for 10 minutes, or until soft and lightly browned. Remove onion from pan and set aside.
In a large zip-top bag, combine flour, salt, pepper, garlic, thyme and rosemary. Add meat and shake until all sides are well-covered. Add remaining tbsp olive oil to pan and sear the meat until brown on all sides. Remove roast from pan and set aside.
In a bowl, combine beef broth, stout, vinegar and bay leaf. Place in Dutch oven and bring to a boil for about 3 minutes, scraping off any bits that have stuck to the bottom of the pan. Return the meat to pan and cover with onions. Increase heat to high and bring to a boil (the liquid should not cover the meat). Reduce heat to low, cover and simmer until meat is fork tender, about 2 1/2 to 3 hours. Remove meat and set aside to cool. Discard cooking liquid.
When cool enough to handle, shred with fingers or 2 forks. Discard any excess fat. You should have about 10 cups of meat. In a large saucepan over low heat, combine barbecue sauce and 1/2 cup water. Add meat and stir to rewarm. If necessary, add more water or barbecue sauce. Serve on Kaiser rolls.
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BEER-BRAISED BARBECUED BEEF
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
2 tbsp olive oil, divided
1 large onion, cut into 1/4-inch-thick rounds
2 tbsp brown sugar
1 cup flour
1 tsp salt
1/2 tsp pepper
4 small garlic cloves, minced
1 tbsp dried thyme
1 tbsp dried rosemary
6 lbs chuck roast, well-trimmed (2 roasts)
3 1/2 cups low-sodium beef broth
1 (12 oz) bottle stout
1/4 cup cider vinegar
1 bay leaf
1 1/4 cups barbecue sauce
20 Kaiser rolls
In a large Dutch oven over medium heat, add 1 tbsp olive oil. Add onion and sprinkle with brown sugar. Saute for 10 minutes, or until soft and lightly browned. Remove onion from pan and set aside.
In a large zip-top bag, combine flour, salt, pepper, garlic, thyme and rosemary. Add meat and shake until all sides are well-covered. Add remaining tbsp olive oil to pan and sear the meat until brown on all sides. Remove roast from pan and set aside.
In a bowl, combine beef broth, stout, vinegar and bay leaf. Place in Dutch oven and bring to a boil for about 3 minutes, scraping off any bits that have stuck to the bottom of the pan. Return the meat to pan and cover with onions. Increase heat to high and bring to a boil (the liquid should not cover the meat). Reduce heat to low, cover and simmer until meat is fork tender, about 2 1/2 to 3 hours. Remove meat and set aside to cool. Discard cooking liquid.
When cool enough to handle, shred with fingers or 2 forks. Discard any excess fat. You should have about 10 cups of meat. In a large saucepan over low heat, combine barbecue sauce and 1/2 cup water. Add meat and stir to rewarm. If necessary, add more water or barbecue sauce. Serve on Kaiser rolls.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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