Barbequed Beef Sandwiches
Submitted by MADDISON
Barbecue beef sandwiches made with pressure-cooked beef chuck shredded and simmered in a homemade ketchup-based BBQ sauce with brown sugar, Worcestershire, and vinegar. Great for potlucks and freezes well.
YIELD
10 servingsPREP
20 minCOOK
70 minREADY
90 minFour pounds of beef chuck go into the pressure cooker with water, a clove-studded onion, and bay leaves, then come out fall-apart tender in just 30 minutes. No pressure cooker? Simmer low and slow for about 3 hours instead.
Once shredded, the beef gets tossed in a homemade BBQ sauce built from sauteed onions, ketchup, brown sugar, cider vinegar, Worcestershire, and mustard. The reserved cooking broth goes into the sauce too, which keeps the meat juicy and gives the sauce real beefy depth instead of tasting like flavored ketchup.
A 30-minute simmer lets the shredded beef absorb the sauce completely. By the time it hits the rolls, every strand is coated and tender.
Chef Tips
- Let the pressure cooker vent cool naturally. Quick-releasing the pressure toughens the meat fibers, and you want this beef to shred with a fork.
- Shred with two forks while the meat is still warm. Cold beef resists shredding and breaks into chunks instead of strands.
- This keeps beautifully in a crockpot on warm for parties. The longer it sits, the more the sauce soaks in.
- Freezes well in portion-sized containers. Reheat from frozen in a covered pot with a splash of water.
Variations
- Smoky version: Add a teaspoon of liquid smoke and smoked paprika to the sauce for a backyard-grill flavor without a grill.
- Spicy BBQ: Stir in chipotle peppers in adobo sauce for a smoky, fiery variation that holds up well on sturdy rolls.
Ingredients
Directions
Place meat, water, onion, bay leaf in pressure cooker.
Cook 30 minutes, allow vent to cool down on its own.
(Or, if preferred, double the amount of water and simmer in a heavy saucepot until tender, about 3 hours).
Remove meat and reserve one cup of broth.
Discard the onion and bay leaves.
Cut and (or) shred beef into bite-sized pieces.
In small pan melt butter, sauté chopped onion until tender and golden.
Add all the remaining ingredients, along with the reserved broth, to the onions and simmer for 5 to 10 minutes.
Pour sauce over meat.
Simmer 30 minutes.
Serve on rolls or bread.
(Keeps well in a crockpot - can be taken to picnics, potlucks, etc. Leftovers freeze well).
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