Spicy Ginger Ale Shredded Beef Sandwiches (Print version)
Tender shredded beef braised in ginger ale, chili sauce, garlic, and warm spices, then piled onto toasted buns with crisp slaw.
# Ingredients:
For the beef
01 -
3 lb (1.4 kg) beef chuck roast
02 -
2 teaspoons kosher salt
03 -
1 teaspoon black pepper
04 -
1 tablespoon vegetable oil
For the spicy ginger ale glaze
05 -
1 medium yellow onion, thinly sliced
06 -
5 cloves garlic, minced
07 -
2 tablespoons tomato paste
08 -
1/3 cup (80 ml) chili garlic sauce
09 -
1/3 cup (80 ml) low-sodium soy sauce or tamari
10 -
2 tablespoons apple cider vinegar
11 -
2 tablespoons packed brown sugar
12 -
12 oz (355 ml) ginger ale
13 -
1 teaspoon ground ginger
14 -
1/2 teaspoon smoked paprika
15 -
1/4 teaspoon cayenne pepper, optional
For serving
16 -
6 toasted sandwich buns
17 -
2 cups (150 g) cabbage slaw
18 -
Dill pickles or pickled jalapenos
19 -
Sliced scallions or cilantro
# Instructions:
01 -
Heat oven to 300°F. Pat the chuck roast dry, season with salt and pepper, and sear in oil in a Dutch oven over medium-high heat for 4-5 minutes per side until deeply browned. Transfer to a plate.
02 -
Lower the heat to medium. Add onion and cook for 4 minutes until softened. Stir in garlic and tomato paste and cook for 1 minute until fragrant.
03 -
Stir in chili garlic sauce, soy sauce, vinegar, brown sugar, ginger ale, ground ginger, smoked paprika, and cayenne if using. Scrape up the browned bits from the bottom of the pot.
04 -
Return the beef and any juices to the pot. Cover and braise in the oven for 3 to 3 1/2 hours, turning once, until the beef pulls apart easily with a fork.
05 -
Transfer the beef to a board and shred into thick pieces. Skim excess fat from the braising liquid.
06 -
Simmer the braising liquid uncovered over medium heat for 10-15 minutes until glossy and thick enough to coat a spoon. Return the shredded beef to the pot and toss to coat.
07 -
Pile the glazed shredded beef onto toasted buns. Top with slaw, pickles, and scallions or cilantro. Serve hot with extra glaze spooned over the meat.
# Good to know:
01 -
The beef can be braised one day ahead and reheated in its glaze.
02 -
For slow cooker cooking, braise on low for 8-9 hours after searing.
03 -
Reduce the sauce separately if using a slow cooker.