These saucy sandwiches made by Susan Keefe feature an Ontario Beef chuck roast slowly braised in beer, molasses, whole grain mustard, and red wine vinegar until fall-apart-tender. The beef is then piled high on a rich challah bun and topped with lightly pickled red cabbage. This is a knife-and-fork kind of sandwich, so grab a napkin and dig in!
- 4lb Ontario Beef chuck roast
- 2 tbsp olive oil
- 2 yellow onions, cut into wedges
- 5 cloves garlic, thinly sliced
- 1 (355ml) can of beer, I used an ale
- 1 cup beef stock
- ¼ cup fancy molasses
- ¼ cup red wine vinegar
- 2 tbsp whole grain mustard
- ⅓ cup light brown sugar
- ¼ head red cabbage, shaved thin on a mandolin
- ½ cup white wine vinegar
- ½ cup water
- 1 tbsp granulated sugar
- 1 tsp salt
- 8 challah buns, toasted
- Preheat the oven to 325° F.
- Remove the string from the chuck roast and cut it into 3 evenly-sized pieces. Sprinkle each piece generously with salt on all sides.
- Pour the olive oil into a large Dutch oven over medium heat. Sear the beef on all sides before transferring it to a plate.
- Add the onions to the pot with a generous sprinkling of salt. Sauté until just translucent. Stir in the garlic and sauté for a minute more.
- Pour the beer and beef stock into the pot. Add the molasses, red wine vinegar, mustard, and brown sugar. Stir to combine. Bring the mixture up to a simmer and return the beef to the pot. Cover and transfer to the oven. Cook for 3 hours, turning the beef every hour.
- While the beef is braising, pour the water and white wine vinegar into a bowl. Add the salt and sugar and whisk to combine. Pour the mixture over the cabbage and set it aside to pickle at room temperature until the beef is ready.
- When the beef falls apart easily, take it out of the pot and place it in a casserole dish. Shred the meat using two forks. Spoon some of the braising liquid over the beef and keep warm until ready to serve.
- When ready to serve, pile the beef on top of the buns and top with the lightly pickled cabbage. Serve immediately.