Courtesy of Ben Venasio of Ben & Izzy's Deli.
Directions for: Smoked Bourbon Pulled Beef Sandwich
Ingredients
Coleslawheads green cabbage, finely sliced
1 medium carrot, finely grated
1 cup sugar
2 cup apple cider vinegar
2 tsp salt
2 tsp pepper
cup oil
tsp celery seed
cup mayonnaise
1 Granny Smith apple, cored and finely sliced
Pulled Beef3 - 5 lb(s) boneless beef chuck
salt and pepper, to taste
Sauce1 cup dark brown sugar
2 Tbsp chili powder
1 tsp black pepper
1 tsp kosher salt
3 Tbsp vegetable oil
1 medium cooking onion, finely chopped
4 medium cloves garlic, chopped
1 cup tomato paste
cup bourbon
2 cup ketchup
cup yellow mustard
cup apple cider vinegar
cup Worcestershire sauce
cup lemon juice
cup steak sauce
cup dark molasses
1 tsp hot sauce
1 tsp liquid smoke
Assembly4 - 6 sourdough buns
Directions
Coleslaw1. Combine shredded cabbage and carrot in a large bowl.
2. In a sauce pan over medium heat, stir together sugar, apple cider vinegar, salt, pepper, oil, and celery seed.
3. Bring to a boil and pour hot marinade over vegetables. Cover and refrigerate overnight; reserve mayonnaise and apple until assembly.
Pulled Beef1. If smoking beef, preheat smoker or barbecue with a smoker box full of hickory chips to 225F.
2. If roasting beef, preheat oven to 500F.
3. Season boneless beef chuck with salt and pepper.
4. If smoking, place beef chuck in smoker or on grill and cook until meat reaches an internal temperature of 165F. When beef is almost done smoking, preheat oven to 350F.
5. Place beef in a large hotel pan and fill roasting pan 1/3 of the way with water. Cover pan with foil and place in oven for 4-5 hours, or until beef reaches an internal temperature of 200F.
6. If roasting beef, place beef chuck in a dry pan and roast for 1 hour. Remove beef from oven and lower oven temperature to 350F.
7. Add water to the roasting pan to fill it by 1/3. Cover pan with foil and place in the oven for 4-5 hours, or until beef reaches an internal temperature of 200F.
Sauce1. While the beef braises, make the barbecue sauce. Start by stirring together dark brown sugar, chili powder, black pepper, and kosher salt in a small bowl.
2. In a large saucepan, heat cooking oil over medium heat; add onions and sweat down for 3-5 minutes, or until translucent. Add garlic and stir while cooking until garlic starts to brown.
3. Stir dry ingredients and tomato paste into the garlic and onions; cook and stir for 2 minutes, or until tomato paste thickens and sticks to the pan.
4. Lower the heat to medium-low and deglaze the pan with bourbon; allow bourbon to simmer until alcohol fully reduces.
5. Add ketchup, yellow mustard, apple cider vinegar, Worcestershire sauce, lemon juice, steak sauce, dark molasses, vegetable oil, hot sauce, and liquid smoke; stir to combine, reduce heat, and simmer uncovered for 30 minutes, or until sauce thickens.
6. Keep warm or reheat for sandwich assembly.
Assembly1. Remove beef from oven and let stand until cool enough to pull apart by hand; pull beef and toss with barbecue sauce.
2. Remove coleslaw from the fridge and stir in reserved mayonnaise and sliced apple.
3. To serve sandwich, pile pulled beef on sourdough buns with coleslaw.
See more: Beef, Comfort Food, Dinner, Main