Shredded Beef Sandwiches

Sometimes, a sandwich is worth more than just a few minutes thought. While I love peanut butter as much as the next person (let’s be real–more than most people), every once in a while, a sandwich should be a well thought out project. Do I sound too much like Dagwood? Just go with it. You’ll thank me.

You’ll need to get started early on this one. We’re talking about slow-roasted, make your house smell delicious all day sort of beef. You’ll be so ready for that sandwich.

The beef is a chuck roast, cooked in a dutch oven for 5-6 hours with parsley, sage, salt & pepper, a whole head of crushed garlic, red onion, and beef broth.

While this is in the oven, you have lots of time to do all sorts of things, like take a nap and dream of sandwiches. Or you could make some horseradish mayonnaise. But do me a favor: use the right kind of horseradish. It’s definitely not anything that has “creamy” or “sauce” on the label. It will probably be called “prepared horseradish,” and you should get the spiciest one they have.

 After you make your mayo and piddle about for 5-6 hours, take your beef out of the pot with a slotted spoon and put it in a bowl. Use two forks to shred the beef. Now, the moment has arrived–sandwich time! I recommend a healthy slathering of your horseradish mayo, some dijon mustard and thin slices of red onion. I also recommend wrapping your sandwich in wax paper, throwing it in a brown paper bag with some chips and surprising someone with a picnic!

For the Shredded Beef:

3 pound chuck roast, cut into 1 pound pieces

1 thick slice red onion

1 whole head of garlic, each clove crushed and peeled

handful of italian parsley, stems and all

a few sage leaves

enough beef broth to cover everything (I used 8 cups, but could have used 6)

Start by preheating your oven to 275 degrees F. Then, salt and pepper your meat, throw it in the pot with everything else, and pour the broth over top. Stick it in the oven and leave it alone for 5-6 hours–or until meats pulls apart easily.

For the Horseradish Mayonnaise:

1/2 cup mayonnaise

2 tablespoons horseradish

salt and pepper to taste

chopped chives

chopped italian parsley

Mix everything together, simple as that!

This sandwich is best enjoyed on a good brioche roll, or poppy seed kaiser rolls (like I had) or whatever you have. Also, it goes very well with potato chips and beer. ‘Nuff said.

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