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Restaurants›Willie Sue's. Sumter,S.C.›Becks Roast Beef Sandwich Recipe

Becks Roast Beef Sandwich Recipe

Name: Willie Sue's. Sumter,S.C.s Becks Roast Beef Sandwich Recipe
Cook time: 4 h
Total time: 4 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs beef brisket (trimmed); 1.5 tbs kosher salt; 2 tsp black pepper, freshly ground; 1 tsp garlic powder; 1 tsp onion powder; 2 tbs vegetable oil; 3 cups beef stock; 1 tbs worcestershire sauce; 1 tbs apple cider vinegar; 1 unit bay leaf; 1 unit yellow onion, thinly sliced; 3 tbs all-purpose flour; 1 tbs cornstarch; 0.5 tsp salt; 0.25 tsp black pepper; 1 cups vegetable oil (for frying); 0.5 cups store-bought BBQ sauce (or homemade); 1 cups beef drippings / reserved braising liquid; 0.5 cups water; 1 tsp soy sauce; 1 tsp cornstarch (optional, for thicker jus); 4 unit hoagie rolls (sub rolls), split; 4 slices cheddar cheese slices (or provolone/mozzarella as choice); 2 tbs unsalted butter, softened; 0.5 cups pickles (optional); 1 tbs fresh parsley, chopped (optional, for garnish)

Inspired by Willie Sue's. Sumter,S.C.

Time4h

Serves4

Seared slow cooked beef brisket with crispy onions, BBQ sauce and your choice of cheese on a hoagie. Served with aujus.

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Ingredients

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Beef Brisket

2 lbs beef brisket (trimmed)

1 1/2 tbs kosher salt

2 tsp Black pepper, freshly ground

1 tsp Watkins garlic powder

1 tsp Onion powder

2 tbs Tuscany sunflower oil

3 cups beef stock

1 tbs Original Worcestershire Sauce

1 tbs Apple cider vinegar

1 unit bay leaf

Crispy Onions

1 unit yellow onion, thinly sliced

3 tbs 00 bread flour

1 tbs Cornstarch

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 cups vegetable oil (for frying)

BBQ Sauce & Au Jus

1/2 cups store-bought BBQ sauce (or homemade)

1 cups beef drippings / reserved braising liquid

1/2 cups water

1 tsp Aged soy sauce

1 tsp cornstarch (optional, for thicker jus)

Sandwich Assembly

4 unit hoagie rolls (sub rolls), split

4 slices cheddar cheese slices (or provolone/mozzarella as choice)

2 tbs unsalted butter, softened

1/2 cups pickles (optional)

1 tbs fresh parsley, chopped (optional, for garnish)

Method

Beef Brisket

Season and sear

Pat the brisket dry with paper towels. Combine kosher salt, black pepper, garlic powder and onion powder and rub evenly all over the brisket. Heat 2 tbs vegetable oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Sear the brisket on all sides 2–3 minutes per side until browned. Transfer to a plate.

Slow-cook

Preheat oven to 300°F (150°C). Place seared brisket in a Dutch oven or deep roasting pan. Add beef stock, Worcestershire sauce, apple cider vinegar and bay leaf. Bring liquid to a gentle simmer on the stovetop, then cover tightly and transfer to oven. Cook for 2.5–3 hours, or until brisket is fork-tender and internal temperature reads about 195–205°F (90–96°C). Check at 2 hours and add a splash more stock or water if the liquid is reducing too much.

Rest and shred

Remove brisket from oven and let rest, covered, 20–30 minutes. Reserve 1 cup of the braising liquid (strain solids) for the au jus and sauce. Using two forks, shred or thinly slice the brisket against the grain into bite-sized pieces. Keep warm in the braising liquid to stay moist.

Crispy Onions

While brisket cooks or during the resting time, separate thinly sliced onions into rings and pat dry. In a shallow bowl, whisk together flour, cornstarch, salt and pepper. Toss onion slices in the flour mixture to coat evenly, shaking off excess.

Heat about 1 cup vegetable oil in a heavy skillet over medium-high heat to 350°F (175°C) or until a small piece of coated onion sizzles vigorously. Fry the coated onions in batches for 1–2 minutes, stirring gently, until golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined plate and season immediately with a pinch of salt. Keep warm and crisp; if making ahead, re-crisp in a 350°F (175°C) oven for 3–5 minutes before serving.

BBQ Sauce & Au Jus

Prepare BBQ-tossed brisket: In a medium bowl, combine 1/2 cup BBQ sauce with about 1/2 cup of the reserved braising liquid. Toss roughly 2/3 of the shredded brisket in this mixture so meat is well coated but still juicy. Reserve the remaining braising liquid for the au jus.

Make au jus: In a small saucepan bring the reserved 1 cup braising liquid plus 1/2 cup water to a simmer. Stir in 1 tsp soy sauce. Taste and season with salt and pepper if needed. If you prefer a thicker jus, mix 1 tsp cornstarch with 1 tbs cold water to make a slurry and whisk into the simmering liquid; cook 1–2 minutes until slightly thickened. Keep warm until serving.

Sandwich Assembly & Finish

Prep rolls: Split hoagie rolls and lightly butter cut sides with softened butter. Heat a large skillet or griddle over medium heat. Toast rolls, buttered-side down, until golden and crisp, about 1–2 minutes.

Assemble: Pile a generous portion of BBQ-tossed shredded brisket onto the bottom half of each toasted roll. Top the hot meat with one slice of cheese; if you prefer melted cheese, place assembled open sandwiches under a broiler for 1–2 minutes or cover skillet briefly with a lid until cheese melts. Add a handful of crispy onions on top of the cheese for crunch and flavor. Add pickles and chopped parsley if using.

Serve: Place sandwich top on and serve immediately with a small bowl or ramekin of warm au jus for dipping. Serve 1/4–1/3 cup au jus per sandwich on the side.