I love the taste and texture of pulled sandwiches. Pulled chicken, pulled beef…they are easy to make, so saucy and succulent! After having a baby recently, I found myself using my crockpot quite a bit. I was way too exhuasted to make dinner in the afternoon, so I started putting it up in the morning and I didn’t have to think about it. I was so happy to find this recipe for pulled beef sandwiches in the slow-cooker section of Suzie Fishbein’s Kosher by Design Short on Time. It’s not exactly “set it and forget it” because you have to shred the beef and thicken the sauce when it’s done. But it takes very little time, and is most definitely worth the effort!
BBQ Pulled Beef Sandwiches
from Kosher by Design, Short on Time by Susie Fishbein
3 lbs. top of the brisket, top of the rib, or other fatty roast
fine sea salt
freshly ground black pepper
1-2 tbsp canola oil
1 red onion, halved and very thinly sliced
2 tbsp Worcestershire sauce
1 tbsp Jack Daniels or other whiskey
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
4 cups chicken stock
1 18 oz. bottle bbq sauce (KC Masterpiece)
2 tbsp cornstarch dissolved in 2 tbsp water
coleslaw (store-bought or home-made)
Slice the roast into 2 pieces. Season with salt and pepper. Heat oil and sear the meat on both sides over medium heat. Place in crockpot. Saute onion in the same skillet for 3 minutes, picking up browned bits as you go. Top meat with onions. Mix the Worcestershire sauce, whiskey, garlic, onion, thyme and stock. Pour around the meat. Try to keep the onions from being washed off. Pour the BBQ sauce on the meat. Cover and cook on high for 4 hours or on low for 8 hours. Remove meat from crockpot. Shred by pulling in opposite directions with 2 forks. Pour the sauce into a pot. add the cornstarch and bring to a boil over medium heat. Boil until thickened, about 2 minutes. Pour gravy over pulled meat. Pile onto crusty rolls and serve with coleslaw.
A note about worcestershire sauce:
Since most Worcestershire sauces contain anchovies, it’s a problem to use it with meat. Some Rabbi’s suggest that it is OK to use it if the percentage of anchovies is less than 1.6% of the whole product (and is thus botul b’shishim). If the kosher symbol on the sauce stands alone, then it contains less than 1.6%. If it has a fish notation next to it, then it exceeds 1.6% and is not OK to use. I prefer to use the Gefen Worcestershire sauce which has no fish ingredients whatsoever.