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Molasses Pulled Beef Sandwich on a white plate

Molasses Pulled Beef Sandwiches with Pickled Cabbage

  • Author: jennkyle
  • Prep Time: 30 minutes
  • Cook Time: 3 hours 30 minutes
  • Total Time: 4 hours
  • Yield: 8 servings 1x

Description

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!


Ingredients

Scale
  • 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

Instructions

  1. Preheat the oven to 325° F.
  2. Remove the string from the chuck roast and cut it into 3 evenly-sized pieces. Sprinkle each piece generously with salt on all sides.
  3. Pour the olive oil into a large Dutch oven over medium heat. Sear the beef on all sides before transferring it to a plate.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. When ready to serve, pile the beef on top of the buns and top with the lightly pickled cabbage. Serve immediately.