Pulled Beef BBQ Sandwiches (Print)

Beef chuck slowly braised in beer, shredded and tossed in homemade tangy barbecue sauce, piled high on soft buns.

# Ingredients:

→ For the Beef

01 - 1.1 kg chuck roast, excess fat trimmed
02 - 1 sprig fresh thyme
03 - 2 bay leaves
04 - 4 cloves garlic, crushed
05 - kosher salt, to taste
06 - ground black pepper, to taste
07 - 710 ml beer (lager or porter)
08 - 15 ml vegetable oil

→ For the Sauce

09 - 150 g yellow onions, finely chopped
10 - 120 ml apple cider vinegar
11 - 3 cloves garlic, minced
12 - 30 ml Worcestershire sauce
13 - 30 ml fresh lemon juice
14 - 5 g kosher salt
15 - 0.5 g ground black pepper
16 - 45 g light brown sugar
17 - 250 ml Heinz Chili Sauce
18 - 250 ml reserved cooking liquid from braising beef
19 - 0.6 g paprika (optional)
20 - dash Tabasco sauce

# Steps:

01 - Trim excess fat from the chuck roast. Generously season all sides with kosher salt and ground black pepper. Heat vegetable oil in a large Dutch oven over high heat. Sear the beef for about 10 minutes, turning to brown all sides evenly.
02 - Reduce heat to low. Add thyme, bay leaves, and crushed garlic to the pot. Pour in beer until the liquid sits just below the top of the beef, without fully covering it. Bring to a gentle boil, then cover and reduce heat to maintain a slow simmer.
03 - Simmer the beef for approximately 90 minutes, checking occasionally that the liquid remains just under the top of the meat. Top up with additional beer or water if necessary. Begin checking for tenderness at the 90-minute mark; meat should yield easily to a fork or skewer.
04 - Once the beef is very tender and falling apart, remove it from the Dutch oven and set aside to cool slightly. Strain and reserve 250 ml of the cooking liquid, discarding aromatics and solids.
05 - Pour off any excess fat from the Dutch oven. Add chopped onions, garlic, apple cider vinegar, Worcestershire sauce, lemon juice, kosher salt, black pepper, brown sugar, Heinz Chili Sauce, reserved cooking liquid, paprika (if using), and Tabasco sauce. Mix thoroughly.
06 - Set pot over medium-low heat. Bring the mixture to a simmer and cook for about 30 minutes, stirring occasionally until the sauce thickens and flavors meld.
07 - Shred the cooled beef by hand, removing any remaining fat. Add shredded beef to the sauce, stirring to coat. Simmer together for an additional 10 minutes to allow flavors to develop.
08 - Serve the pulled beef hot on fresh buns, slider rolls, or baguettes as desired.

# Notes:

01 - If there is less than 250 ml of braising liquid after cooking, supplement with water to reach the required amount.
02 - For maximized flavor, do not clean the Dutch oven between braising and making the sauce; simply remove solids before proceeding.
03 - Leftovers can be stored in an airtight container in the refrigerator for up to 7 days or frozen for 4 to 6 months. Allow to cool before storing.

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