Braised Beef and Caesar Slaw Sandwich

A couple weeks back now, I posted a recipe for Caesar slaw. It’s a winner on its own, but it is doubly wonderful in this sandwich. The recipe is relatively simple, just a peppered piece of chuck roast braised with onions and garlic until the beef is fall-apart tender. Piled high on a toasted bun and finished with a healthy scoop of that creamy Caesar slaw, it is, well, magnificent. You’re going to want to put this one on the grocery list.

Braised Beef and Caesar Slaw Sandwich

Like a steakhouse dinner on a bun, this sandwich features simply seasoned peppery braised beef topped with caesar-dressing coleslaw.

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Ingredients Method

Ingredients

  

• 2 lbs. chuck roast heavily salted and peppered
• 4 cloves garlic smashed
• 1 medium yellow onion quartered and sliced medium
• 2 cups beef broth
• ½ tsp pepper
• 1 tbsp white wine vinegar
• salt to taste
• buns for serving
• caesar slaw for serving (see link in text)

Method

 

1. Heavily season the chuck roast with salt and pepper on both sides.
2. Bring a large, heavy-bottomed pot to medium-high heat and add the beef, searing on both sides until nicely browned.
3. Remove the beef to a plate, add the onions and garlic, and cook until the onions just begin to brown at the edges.
4. Return the beef to the pot, pour over the broth, and add the pepper. Bring to a simmer, then reduce the heat to low, cover, and allow to cook for around two hours, or until it is tender and easily shredded. Remove from heat
5. Remove the meat from the pot and shred with two forks. Return the shredded meat to the pot, stir in the vinegar, and add salt to taste.
6. Serve on toasted buns with plenty of caesar slaw (see link in text)