Slow cooked pulled beef, braised in smoky poblano peppers and beer, and piled high onto a roll with all the fixin's.
Nothin' beats a good pulled meat sandwich.
This pulled beef is so flavorful, thanks to the homemade spice rub that gets seared right into the surface on a hot skillet. Along with the blistered poblano peppers, the beer it takes a bath in for hours in the oven makes it succulent and so delicious.
The fixin's, in this case, are perfectly simple, and totally optional. A little cabbage, avocado, lime and cilantro compliment the seasoning flavors and poblano peppers. But, the beef is so over-the-top delicious, that you don't need the extras to make the sandwich amazing.
By searing the rub into the meat on a hot skillet, you create a crust that will give a nice "barky" texture to the meat, within all the moist shredded parts. It's delicious.
The poblano peppers also get seared-to create some blistering- and add further layers of flavor to the braising liquid. You can use as many peppers as you like. Poblanos tend to be on the milder side, but they can be slightly spicy to those who are sensitive.
You can remove them prior to shredding the beef, or shred them in with it. You'll want to remove the stems and any large areas of seeds though, so do that on a plate before putting them back into the beef for shredding.
When it comes to assembling the sandwiches, I recommend dressing them with shredded cabbage, avocado, cilantro and a squeeze of fresh lime. It goes great with the flavors of the meat and adds a nice contrasting crunch and acidity from the lime.
I hope you enjoy these sandwiches as much as we did!
Also try these shredded meat recipes:
- Wine Braised Beef Dips with Pan Au Jus
- The Best Pulled Pork Sandwiches with Slaw
- Barbacoa Beef Tacos
- Shredded Chicken Tacos with Mango-Pineapple Hot Sauce
Smoky Poblano Beer Braised Beef Sandwiches
- 4 lb beef roast shoulder, chuck or similar cut
- 2-4 large poblano peppers
- 2 1/2 cups beer avoid stout or IPA here
For the Rub
- 1/4 cup brown sugar
- 1 tbsp paprika
- 1 tsp smoked paprika
- 1 tbsp coarse salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp allspice
- 1 tsp black pepper
- 1/4 tsp cayenne pepper optional
- 8 brioche buns
- avocados sliced
- fresh cilantro
- lime wedges
- shredded red cabbage
- Preheat oven to 300 degrees Fahrenheit.
- Heat a dry, empty skillet to high heat and place the peppers in it, turning on all sides until they are equally blistered from the high heat.
- Remove peppers from skillet, and reduce to medium high to await the searing of the beef.
- Combine rub ingredients in a bowl, mix until blended.
- Rub the spice mix "rub" all over each side of the beef.
- In the dry, hot skillet (that was used for the peppers), sear the beef on each side, so that the spice rub creates a crust. Don't disturb or move the meat as it's searing, this will interfere with a good crust being formed.
- Once the beef is seared on all sides, transfer to an oven safe skillet or Dutch oven (unless you're using one already) and pour in the beer around the and add the peppers to the beef.
- Cover the Dutch oven or skillet with a lid, (or tightly with tin foil if you don't have a lid) and bake for 4-5 hours, lifting the cover to spoon liquid over the meat every 45-60 minutes.
- Once the meat can be pulled apart with a fork, remove it to a large platter or baking sheet and start shredding it apart with two forks. You can remove the peppers or leave them in, but be sure to cut off their stems if you plan to shred them up into the beef. Add extra braising liquid as you shred, to keep meat moist.
- Assemble the sandwiches. Top the buns with a pile of the shredded beef.
- Top with shredded red cabbage, sliced avocado and chopped cilantro. Squeeze fresh lime juice over that and top with top bun.
- Use a tough, marbled cut of beef and slow cook for maximum fall-of-the-bone-ness.
- Cayenne pepper is optional and spicy, omit if the poblano peppers and black pepper are already spicy enough.
- Pulled beef will keep in the fridge for 3-5 days.