Braised Beef Sandwiches

Braised beef sandwiches are a comforting, hearty meal that combines tender, melt-in-your-mouth beef with delicious, savory flavors. The slow-braising process ensures the beef is incredibly tender and full of depth, making it perfect for a satisfying sandwich. This recipe is perfect for a family dinner, a casual get-together, or when you want to indulge in a delicious, easy-to-make sandwich.

Ingredients:

For the Braised Beef:

  • 3 lb (1.4 kg) beef chuck roast (or brisket, if preferred)
  • 2 tablespoons olive oil
  • Salt and pepper (to taste)
  • 1 large onion (sliced)
  • 4 cloves garlic (minced)
  • 1 tablespoon tomato paste
  • 1 cup beef broth
  • 1 cup red wine (optional, for depth of flavor)
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon smoked paprika (optional, for extra flavor)

For the Sandwiches:

  • 4-6 sandwich rolls (soft, hearty rolls like brioche or ciabatta work well)
  • 1/2 cup horseradish sauce (optional, for extra tang)
  • 1/2 cup melted butter (for toasting the rolls)
  • Fresh parsley or arugula (optional, for garnish)

Stage 1: Braising the Beef

  1. Preheat the oven. Preheat your oven to 325°F (165°C).
  2. Sear the beef. In a large, oven-safe Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the beef chuck roast generously with salt and pepper. Once the oil is hot, sear the beef on all sides until browned, about 4-5 minutes per side. This step locks in flavor and helps develop a rich, caramelized crust on the meat. Once seared, remove the beef and set aside.
  3. Sauté the aromatics. In the same pot, add the sliced onion and garlic. Sauté for 3-4 minutes until softened and fragrant. Stir in the tomato paste and cook for another 2 minutes to deepen the flavor.
  4. Deglaze the pot. Pour in the red wine (if using) and beef broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. These bits add extra flavor to the braising liquid. Stir in the Worcestershire sauce, thyme, bay leaves, and paprika.
  5. Return the beef to the pot. Place the seared beef chuck roast back into the pot, making sure it is submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven.
  6. Braise the beef. Let the beef braise for 3-4 hours, or until the meat is fork-tender and shreds easily. Check every hour, and if necessary, add a bit more beef broth or water to keep the liquid level consistent.

Stage 2: Shredding the Beef

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