Stout Braised Beef Sloppy Joes

Guest Andria Gaskins

www.andriagaskins.com

Stout Braised Beef Sloppy Joe Sliders

3 tablespoons canola oil

Kosher salt

Coarse-ground pepper

1 (4 to 5-pound) chuck roast

1 medium onion, chopped

1 jalapeno, seeded and chopped

3 garlic cloves, peeled and smashed

1 1/4 cups stout beer (Guinness)
1 1/2 cups ketchup

1 (6-ounce) can pineapple juice (about 3/4 cup)

2 tablespoon brown sugar

2 tablespoons Worcestershire sauce

2 tablespoon honey

2 tablespoons white wine vinegar

1 tablespoons Dijon mustard

Pinch red pepper flakes

20 potato slider buns

Dill pickle chips, for serving

Creamy Cole Slaw, recipe follows

 

Preheat the oven to 275 degrees F. Heat 2 tablespoons oil in a large pot or Dutch oven over medium-high heat. Generously season the roast with salt and pepper. Place the meat in the pan, and sear it for 1 minute on all sides until browned. Transfer the roast to a plate. Add 1 tablespoon oil, onion, jalapeno, and garlic; cook 1 minute, stirring frequently. Pour the stout into the pot and bring to a simmer, scraping the bottom of the pan with a wooden spoon to release any crispy brown bits.

 

Stir in the pineapple juice, brown sugar, Worcestershire sauce, honey, vinegar, mustard and ketchup. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Return the meat, along with any juices on the plate, to the pot. Cover and roast in the oven until the meat is tender, about 4 1/2 hours.

 

Remove the beef to a cutting board, cover with foil and let it rest for 5 minutes. Use two forks to shred the meat. Strain the sauce through a fine-mesh sieve and discard the solids. Return the meat to the pot, and pour in sauce. Mix to coat the meat.

 

To assemble, place shredded beef on buns bottoms, top with pickle chips, slaw and bun lids.

 

Creamy Coleslaw
1 small head (2 to 2 ½-pounds) green cabbage, finely shredded

1 tablespoon plus 3/4 teaspoon kosher salt
2 carrots, finely shredded
3/4 cup mayonnaise
2 tablespoons plain Greek yogurt
2 tablespoons grated sweet onion
2 tablespoons honey
2 tablespoons white vinegar
1 teaspoon Dijon mustard

1/2 coarse-ground black pepper

1/2 teaspoon celery seeds

Transfer the shredded cabbage to a colander and toss with a tablespoon of salt. Let stand on a plate or in the sink for an hour. Squeeze as much moisture from the cabbage as possible and transfer to a large mixing bowl. Combine the cabbage and carrots in a large bowl.

Whisk the mayonnaise, yogurt, onion, honey, vinegar, mustard, 3/4 teaspoon salt, pepper and celery seeds in a medium bowl. Pour the dressing over the cabbage mixture, and mix well to combine. Season to taste with salt and pepper. Refrigerate for at least one hour before serving.

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Copyright 2016 WCNC


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