Pulled Beef & BBQ Sauce Sandwich
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From Jonathan Waxman’s book A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs
Makes 10 sandwiches
8 garlic cloves
3 Anaheim chiles
8 pounds beef chuck for stew, cut into 2-inch chunks
Kosher salt and fresh ground black pepper
1/4 cup olive oil
4 12-ounce bottles lager
2 Tablespoons chopped fresh flat-leaf parsley
1 sweet onion
4 canned Italian plum tomatoes, preferably San Marzano
1/4 cup chopped fresh cilantro
1 Tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
10 Potato Buns
Chop the onions. Mince the garlic. Stem, seed and finely chop chiles.
Season the beef well with salt and pepper. Heat 2 T. of olive oil in a large enameled cast iron casserole or Dutch oven over medium-high heat. Add the beef, in batches, adding more oil as needed, and sear on all sides until browned, 10 to 15 minutes total. Transfer the beef to a bowl as it is browned.
Add the onions, garlic, and chiles to the casserole and saute for 10 mintues, or until the onions are translucent. Pour in the beer and bring to a simmer, scraping up the browned bits on the bottom of the pot. Return the beef to the casserole. Add parsley and 2 quarts water and bring just to a simmer. Cover with a tight-fitting lid, reduce the heat and simmer gently for 5 to 7 hours, stirring occasionally, until the beef is falling apart and has started to shred. (The beef should be made 1 to 2 days ahead, covered and refrigerated.)
Scoop out 2 cups of the cooking liquid and set aside. Shred the beef with 2 forks. Dice the sweet onion. Place the onions, tomatoes, cilantro, reserved cooking liquid, Worcestershire, and Tabasco sauce in a blender and pulse to break up the tomatoes, then puree the mixture. Reheat the sauce if necessary.
Toast the buns. Place a beef on buns, top with sauce and serve.