Braised Shredded Beef Sandwich

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Braised Shredded Beef Sandwich - Cuso Cuts

Do you love mouthwatering beefy tastes that are uber-tender for a sandwich? Try this Braised Shredded Beef Sandwich. 

I’ve used Chuck Roast for this and other recipes because it loves being cooked slowly, becoming juicier and more flavorful as they go. Chuck Roast comes from the shoulder and lower neck of a cow, which is why it’s also sometimes referred to as Shoulder Roast. This is a somewhat fattier cut, which is why it’s more savory.

You might only think of Chuck Roast as a “pot” dish. But there are so many other applications. You can grill, roast, and sautee it too. Besides becoming sandwiches, this meat can turn into:

  • Soup 
  • Grinding into “hamburger”
  • Birria
  • Beef Tangine
  • Sauerbraten
  • Topping for polenta, rice, and pasta
  • Enchiladas
  • Barbecue pulled beef

Don’t be afraid to get creative!

Ingredients

  • Chuck roast (½ pound per person)
  • 3 cans Corona Beer
  • Cuso’s Dirt BBQ Rub
  • 4 chopped carrots
  • 2 chopped onions
  • 1 cup beef stock
  • Toasted rolls
  • Spicy mayo
  • Provolone cheese
  • Green onion

Instructions

  1. Set your smoker to 225
  2. Using one can of Corona poured over the beef as a binder, apply Cuso’s BBQ Rub.
  3. Smoke the beef until it reaches an internal temperature of 160F
  4. Move the beef to an oven proof-proof dish with high sides
  5. Add the remaining Corona, beef stock, carrots, and onion
  6. Put in the oven for 2 hours (it MUST be shreddy)
  7. While the meat cools, toast your rolls. It helps keep your sandwich from getting soggy.
  8. Apply spicy mayo, cheese, and green onion
  9. Top it off with a hardy portion of beef **

** The suggested amount of meat in this recipe is generally more than you need for sandwiches, but I’m a big believer in leftovers.

PitMaster: Why Beer?

It is no mystery that I am a beer lover. It’s cold and satisfying to drink, but it’s also a great marinade and seasoning agent. It tenderizes. And when used in baking, it imparts color to the gravy. Forget the water, and add beer. You don’t have to worry about the alcohol as it cooks off.

In some ways, beer is liquid yeast. You can use it in tempura, for example, to achieve “puffiness.”

Sides

  • Arugula salad
  • Caramelized onion
  • Creamy risotto
  • Mac salad
  • Stilton apple-walnut salad
  • Sweet fries

Beverages

  • Brown ale
  • Martini
  • Medium red wine
  • Sparkling pomegranate drink
  • Stout
  • Whisky
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Ingredients

  • Chuck roast (½ pound per person)
  • 3 cans Corona Beer
  • Cuso’s Dirt BBQ Rub
  • 4 chopped carrots
  • 2 chopped onions
  • 1 cup beef stock
  • Toasted rolls
  • Spicy mayo
  • Provolone cheese
  • Green onion

Instructions

  1. Set your smoker to 225
  2. Using one can of Corona poured over the beef as a binder, apply Cuso’s BBQ Rub.
  3. Smoke the beef until it reaches an internal temperature of 160F
  4. Move the beef to an oven proof-proof dish with high sides
  5. Add the remaining Corona, beef stock, carrots, and onion
  6. Put in the oven for 2 hours (it MUST be shreddy)
  7. While the meat cools, toast your rolls. It helps keep your sandwich from getting soggy.
  8. Apply spicy mayo, cheese, and green onion
  9. Top it off with a hardy portion of beef **

** The suggested amount of meat in this recipe is generally more than you need for sandwiches, but I’m a big believer in leftovers.

Seasonings & BBQ Rubs, Handmade Chef Knives

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