Mustard and Brown Sugar BBQ Beef Sandwiches
We had Mustard & Brown Sugar BBQ Beef Sandwiches. You have to plan for this one, because the beef takes more than 3 hours. I usually make the sammies with Celery Slaw up on top of the beef, but this time I added an option: Warm German Cabbage Salad (we had a crazy amount of cabbage in the garden that needed to be used). We also had My Sweet & Spicy Pickles (page 80), a cherry tomato salad, and Grilled Corn with Chipotle Cream & Cotija (page 45). I added a new twist to the corn, though. At the end I added finely chopped corn nuts, chopped scallions, and cilantro. The corn nuts are really fun on the grilled corn.
Mustard & Brown Sugar BBQ Beef Sandwiches
You can cook the beef well ahead (either on the stovetop or in the oven) and store in the fridge. Gently reheat when you’re ready to make the sandwiches. I served the sammies with two topping options: a cold slaw or a warm cabbage salad.
- 3 pounds beef chuck roast
- Kosher salt and lots of coarse black pepper
- 4 tablespoons EVOO, plus more for drizzling
- 2 onions, thinly sliced
- 4 cloves garlic, thinly sliced
- 1 apple, such as Braeburn, peeled and diced or chopped
- 1 bay leaf
- 1 (28-ounce) or 2 (14.5-ounce) cans stewed tomatoes
- 1 cup beef stock
- 1/2 cup cloudy apple cider
- About 1/3 cup Worcestershire sauce
- About 1/3 cup lightly packed dark brown sugar
- About 1/2 cup grainy Dijon mustard
- 1 1/2 cups good-quality ketchup, such as Heinz Organic
- 12 hamburger or sandwich rolls of choice
- Shredded super-sharp white cheddar or crumbled Stilton blue cheese
- Celery Slaw or Warm German Cabbage Salad (recipes follow)
12 hamburger or sandwich rolls of choice
Shredded super-sharp white cheddar or crumbled Stilton blue cheese
Celery Slaw or Warm German Cabbage Salad (recipes follow)
Bring the meat to room temperature. Pat dry and season liberally with salt and coarse black pepper. If cooking in the oven, preheat it to 300°F.
In a large Dutch oven, heat 2 tablespoons of the EVOO (2 turns of the pan) over medium-high heat. Add the meat and brown evenly all over, then transfer to a plate.
Return the pan to medium heat and add another 2 tablespoons EVOO (2 turns of the pan). Add the onions, garlic, apple, and bay leaf; season with salt and pepper and cook to soften, 5 to 7 minutes. Add the tomatoes, stock, cider, Worcestershire, brown sugar, mustard, and ketchup. Simmer for 10 to 12 minutes to begin to thicken and combine.
Slide in the beef and cover with sauce, cover the pot and simmer over low heat or in the oven until the meat easily pulls apart with a fork, about 3 hours, stirring occasionally if on stovetop.
Remove the meat. When it’s cool enough to handle, cut into small pieces or shred. Stir and combine the sauce and if necessary, thicken up over medium to medium-high heat. Return the pulled beef to the sauce and stir to coat.
Serve the beef on toasted rolls, topped with slaw or cabbage salad and cheese.