How To Cook Delicious Braised BBQ Beef Sandwich
Delicious Braised BBQ Beef Sandwich - A barbecue sandwich is a sandwich that is typically prepared with barbecued meats. Several types of meats are used to prepare barbecue sandwiches. Some varieties use cooked meats that are not barbecued, but include barbecue sauce. Many variations, including regional variations, exist, along with diverse types of cooking styles, preparations and ingredients.
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| Delicious Braised BBQ Beef Sandwich |
My mother grew up in a house where there was constant entertaining. My nana was somewhat of a social bee and even I remember how every night was a party night when as a child I came to visit during the summer. Mom and dad were reminiscing the other day about one of their favorite recipes of my grandmother’s, her pulled beef, braised in BBQ sauce. Mom remembers Nana once feeding 80 people this dish at her small adobe house in Tucson. It’s terribly easy to make, you can easily double, triple, quadruple the recipe, making it perfect for serving large groups of people in an informal gathering, and it’s absolutely delicious.
Delicious Braised BBQ Beef Sandwich Ingredients
- One 3-pound chuck roast, rinsed and dried
- 2 medium onions, chopped
- 1 Tbsp olive oil
- 1 28-ounce can whole tomatoes (preferably plum tomatoes)
- 1 18-ounce bottle of your favorite barbecue sauce (or 2 1/4 cups of your favorite homemade barbecue sauce)
- Salt and freshly ground black pepper
- 12 sandwich or hamburger buns
Delicious Braised BBQ Beef Sandwich Cooking Steps
1 In a large, heavy pot, heat olive oil on medium heat. Add the onions and cook until translucent, about 5 minutes. Add the tomatoes, roughly chopping them in the pot. Add the barbecue sauce, increase heat to medium high and simmer for 10 minutes.
2 Add the chuck roast. Bring to a low simmer, cover and slow cook until meat is very tender, stirring occasionally, about 3 hours.
3 Remove the meat from the pot. Use a fork and knife to separate the roast into small pieces. Set aside.
4 Increase the heat on the pot to medium/medium-high, uncover, and reduce the liquid until thick. Stir often to prevent burning.
5 Return the meat to the liquid in the pan. Warm both thoroughly. Add salt and pepper to taste.
2 Add the chuck roast. Bring to a low simmer, cover and slow cook until meat is very tender, stirring occasionally, about 3 hours.
3 Remove the meat from the pot. Use a fork and knife to separate the roast into small pieces. Set aside.
4 Increase the heat on the pot to medium/medium-high, uncover, and reduce the liquid until thick. Stir often to prevent burning.
5 Return the meat to the liquid in the pan. Warm both thoroughly. Add salt and pepper to taste.
Sandwich Additional Information
Sandwich History
The modern concept of a sandwich using slices of bread (as found within the Western World) can arguably be traced to 18th century Europe. However, the use of some kind of bread or bread-like substance to lie under (or under and over) some other food, or used to scoop up and enclose or wrap some other type of food, long predates the 18th century, and is found in numerous much older cultures worldwide.
The ancient Jewish sage Hillel the Elder is said to have wrapped meat from the Paschal lamb and bitter herbs between two pieces of old-fashioned soft matzah flat, unleavened bread during Passover in the manner of a modern sandwich wrap made with flatbread. Flat breads of only slightly varying kinds have long been used to scoop or wrap small amounts of food en route from platter to mouth throughout Western Asia and northern Africa. From Morocco to Ethiopia to India, bread is baked in flat rounds, contrasting with the European loaf tradition.
During the Middle Ages in Europe, thick slabs of coarse and usually stale bread, called "trenchers", were used as plates. After a meal, the food-soaked trencher was fed to a dog or to beggars at the tables of the wealthy, and eaten by diners in more modest circumstances. The immediate culinary precursor with a direct connection to the English sandwich was to be found in the Netherlands of the 17th century, where the naturalist John Ray observed that in the taverns beef hung from the rafters "which they cut into thin slices and eat with bread and butter laying the slices upon the butter"explanatory specifications that reveal the Dutch belegde broodje, open-faced sandwich, was as yet unfamiliar in England. Source: Sandwich
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