Tender and juicy BBQ pulled beef on a crunchy bun with fresh lettuce. A one-pot wonder and super easy too! This is the perfect Sunday lunch.
Weekend is awesome. More free time for fun and more free time to eat awesome food. If you know me, eating awesome food in particular gets me over-excited. Anyone with me? In our home, we try to make at least one special lunch each weekend. That is, I usually do the “making” and my boyfriend pops up when we get to the “eating”-part. Although a few weeks ago he saw a box of
pulled beef at our supermarket and offered to make pulled beef sandwiches for our weekend lunch. Usually, I’m totally in for pulled beef sandwiches for lunch. I actually love any stewed beef. However, store-bought? From a BOX? Nu-uh. Not going to happen in my kitchen! And so I bought some fresh meat instead and made Chinese BBQ pulled beef that weekend. Best.weekend.ever.
Now, this sandwich is awesome for so many reasons. For starters, it’s pulled beef. Who doesn’t like a pulled beef sandwich? (Okay, except for the no-meat-eaters.) Also, it’s a one-pot wonder. No one likes to do lots of dishes in the weekend, right? Or maybe no one likes to do dishes in general XD And then the sauce… oh my gosh, the sauce. It’s is amazeballs. Dripping all over the place as you eat the sandwich. That’s how a proper pulled beef sandwich should be: delicious and messy. You just have to try this.
For this sandwich I used “sukadelappen” which is kind of the Dutch equivalent of Chuck Shoulder. Cuts of meat have different names depending on which part of the world you live in, but you can basically use any cheap meat that has to be prepared by stewing. The most important part is to sear all sides of the meat before you start the stewing process. Searing keep the meat tender as it locks in all the juices. Yum, just the way we like it, right? After you’ve seared the meat, mix it with the sauce and let the heat do the work. After 3-4 hours it’s ready to be slapped onto a sandwich and head for your tummy ^^ Have a nice weekend!
What’s your favorite weekend lunch?
- 600 g Chuck Shoulder
- 2 Tbsp ketchup
- 2 Tbsp soy sauce
- 2 Tbsp hoi sin sauce
- 2 cm ginger, grated
- 2 cloves garlic, grated
- ½ tsp Chinese five spices
- ¼ tsp sesame oil
- 3 onions, halved and sliced
- 200 mL water
- 8 bread rolls
- 100 g lettuce
- sweet and sour vegetables (optional)
- 2 Tbsp oil for cooking
- In a small bowl, mix the ketchup, soy sauce, hoi sin sauce, ginger, garlic, five spice and sesame oil. Set aside.
- In a pan*, heat 1 tablespoon of oil on medium-high heat.
- Sear the meat on all sides. Remove from pan.
- Add another tablespoon of oil and sauté onions until fragrant and golden brown.
- Spread the onions evenly over the bottom and arrange the meat in one layer on top.
- Pour the sauce and water over the meat.
- Bring the water to a boil. Then, cover the pan and turn the heat down to low. Stew for 3 hours or until meat is tender enough to pull apart.**
- Remove meat from sauce and pull apart.
- Return pulled beef to the pan with sauce and mix.
- Arrange the pulled beef on bread rolls with lettuce and sweet and sour vegetables.
- Serve immediately.
- *Choose a pan that fits all meat in one layer.
- ** The meat I used are thin cuts. If you have a thick piece of meat you might need to add more water and/or stew longer.