Restaurants›DC Steak House›Shredded Beef Bennie Recipe

Shredded Beef Bennie Recipe

Inspired by DC Steak House
Time8h
Serves4

poached eggs, shredded slow-roast, served on Ciabatta Roll with Hollandaise

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Ingredients

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Ingredients

Method

Directions

1

Prepare the Shredded Beef

In a large pot or slow cooker, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened.

2

Cook the Beef

Add the beef chuck roast to the pot along with the beef broth, bay leaves, salt, and black pepper. Cover and cook on low for 6-8 hours or until the beef is tender and easily shredded.

3

Shred the Beef

Once cooked, remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot, mixing it with the juices.

4

Poach the Eggs

Fill a saucepan with water and bring it to a gentle simmer. Add the white vinegar. Crack an egg into a small bowl, then gently slide it into the simmering water. Repeat with the remaining eggs, cooking for 3-4 minutes until the whites are set but the yolks remain runny.

5

Assemble the Bennies

Slice the Ciabatta rolls in half. On the bottom half, place a generous amount of the shredded beef, top with a poached egg, and serve immediately.