Mustard and Brown Sugar BBQ Beef Sandwiches

Ingredients

  • 2 tablespoons EVOO, plus some for drizzling
  • EVOO
  • EVOO
  • Freshly ground black pepper
  • Celery salt
  • 1 large portabella mushroom, halved and gilled, very thinly sliced1 lemon, juiced
  • 8 ribs celery with leafy tops, very thinly sliced on an angle
  • + 33 more ingredients
    • ½ cup fresh parsley tops, coarsely chopped
    • 12 hamburger or sandwich rolls of choice
    • Celery Slaw, recipe follows
    • Crumbled super sharp white Cheddar or Stilton blue cheese
    • One 28-ounce can stewed tomatoes
    • About ½ cup grainy Dijon mustard
    • About 1/3 cup dark brown sugar, lightly packed
    • About 1/3 cup Worcestershire sauce
    • 1 cup beef stock
    • 1 cup cloudy apple cider
    • 2 onions, thinly sliced
    • 4 cloves garlic, thinly sliced
    • Kosher salt and lots of coarse black pepper
    • 3 pounds chuck roast
    • Freshly ground black pepper
    • Celery salt
    • 1 large portabella mushroom, halved and gilled, very thinly sliced1 lemon, juiced
    • 8 ribs celery with leafy tops, very thinly sliced on an angle
    • ½ cup fresh parsley tops, coarsely chopped
    • 12 hamburger or sandwich rolls of choice
    • Celery Slaw, recipe follows
    • Crumbled super sharp white Cheddar or Stilton blue cheese
    • One 28-ounce can stewed tomatoes
    • About ½ cup grainy Dijon mustard
    • About 1/3 cup dark brown sugar, lightly packed
    • About 1/3 cup Worcestershire sauce
    • 1 cup beef stock
    • 1 cup cloudy apple cider
    • 2 onions, thinly sliced
    • 4 cloves garlic, thinly sliced
    • 2 tablespoons EVOO, plus some for drizzling
    • Kosher salt and lots of coarse black pepper
    • 3 pounds chuck roast

1. Bring the meat to room temperature, pat dry and sprinkle liberally with salt and pepper. 2. Combine the parsley, celery and mushrooms; dress with lemon juice and just enough EVOO to coat, season with celery salt and pepper. 3. Bring the meat to room temperature, pat dry and sprinkle liberall...

View full recipe at SpringPad

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