Barbecue Beef Subs
Ready In: 3 hrs 15 mins
Serves: 8
Ingredients
- salt and black pepper
- 1 teaspoon cayenne pepper
- 6 lbs beef brisket, cut into 2-inch cubes
- 2 tablespoons extra virgin olive oil
- 1 (12 ounce) bottle dark beer
- 1 cup ketchup
- 1⁄2 cup apple cider vinegar
- 1⁄2 cup brown sugar
- 2 tablespoons yellow mustard
- 2 French baguettes
Directions
- In a small bowl, mix 2 1/2 teaspoons salt, 1 1/2 teaspoons black pepper and the cayenne.
- Set aside 1/2 teaspoon of the spice mixture. In a large bowl, toss the brisket with the remaining spice mixture.
- Preheat the oven to 300°. In a large, heavy skillet, heat the olive oil over medium heat.
- Working in batches, add the brisket and cook until browned, 8 to 10 minutes. Transfer to a large roasting pan.
- Add the beer to the skillet, lower the heat and simmer for 2 minutes, scraping up the browned bits.
- Pour the beer mixture into the roasting pan, cover and cook in the oven until the meat cuts easily with a fork, 3 1/2 to 4 hours. Let cool.
- Shred the beef and transfer to a large saucepan. Pour the remaining pan juices into a bowl and skim off the fat.
- Add 2 cups of the juices to the shredded beef, cover and keep warm over low heat.
- In a small saucepan, heat the ketchup, vinegar, brown sugar, mustard and the reserved 1/2 teaspoon spice mixture over medium heat. Stir 1 cup of the ketchup mixture into the beef, setting aside the rest for serving.
- Cover the beef and cook, stirring occasionally, until heated through.
- Split the baguettes and hollow out slightly. Mound the beef into the bread bottoms; cover with the bread tops. Cut each into 4 pieces and serve with the reserved sauce.
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