Braised Beef Sandwich Recipe

Season and sear

Pat the beef pieces dry with paper towels. Season evenly with 1 1/2 tbs kosher salt and 1 tsp freshly ground black pepper. Heat a large Dutch oven over medium-high heat and add 2 tbs vegetable oil. Working in batches if needed, sear the beef on all sides until a deep brown crust forms, about 3–4 minutes per side. Transfer seared pieces to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add chopped onion, carrot, and celery to the pot and cook, stirring occasionally, until softened and beginning to brown, about 6 minutes. Add smashed garlic and cook 30 seconds until fragrant. Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize the paste.

Deglaze and braise

Pour in 1 cup red wine to deglaze, scraping up browned bits from the bottom. Simmer until the wine reduces by about half, 3–5 minutes. Return the seared beef to the pot. Add 3 cups beef stock, 2 bay leaves, 3 thyme sprigs, 1 tsp brown sugar, and 1 tsp red wine vinegar. Bring to a gentle simmer, then cover and transfer to a 300°F (150°C) oven or reduce heat to very low on stovetop. Braise until beef is fork-tender, 2.5–3 hours.

Finish

Remove pot from oven/stovetop. Transfer beef to a cutting board and shred with two forks or slice against the grain into thin pieces. Skim any excess fat from the surface of the braising liquid. If the braising liquid is thin, bring it to a simmer on the stovetop and reduce until slightly thickened, about 8–10 minutes; adjust seasoning with additional salt and pepper to taste. Toss shredded beef with a few tablespoons of the reduced jus to keep it moist.

Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbs granulated sugar, 1/2 tsp kosher salt, 1/2 tsp whole black peppercorns and 1/4 tsp red pepper flakes (if using). Bring the mixture to a gentle simmer just until sugar dissolves, about 1–2 minutes. Pour the hot brine over the onions, pressing them down so they are submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best after 1 hour) — onions will keep up to 2 weeks refrigerated.

In a small bowl combine 1/2 cup prepared horseradish, 1/2 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp lemon juice, 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. Taste and adjust heat by adding more horseradish or a touch more lemon for brightness. Refrigerate until ready to use.

Preheat a skillet over medium heat. Split the ciabatta rolls and butter the cut sides lightly. Toast buttered sides in the skillet until golden, about 1–2 minutes.

Spread a generous tablespoon of horseradish sauce on the bottom half of each roll. Pile 4–6 oz (about 1/3–1/2 cup) of shredded braised beef onto the sauce. Spoon a little extra reduced jus over the beef for moisture and flavor.

Top the beef with a slice of provolone or cheddar, a small handful of pickled red onions, and a handful of arugula if using. Close the sandwich and press gently. If you prefer melted cheese, place assembled sandwiches under a broiler for 1–2 minutes until cheese softens and begins to bubble.

Serve immediately with extra jus or horseradish sauce on the side.