Open-faced
beef sandwiches are classic comfort food—simple stuff, but so good. Braised
beef is fall-apart tender, but you need to start with the right kind of beef:
chuck roast. It’s the best cut for slow cooking. Relatively inexpensive too.
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Chuck Roast |
Here, the
mushroom sauce is highlighted with red wine and savory beef broth (just like
the braising liquid for the beef) and thickened with a little flour slurry for
a silky finish.
This is
downhome rich, tender, and tasty—nothing more needed.
Serves 4
Ingredients
- 2 tbsp
olive oil
- 2-lb beef
chuck roast, trimmed and cut into about 3-inch pieces
- sea salt
- freshly
ground black pepper
- 1-1/2 cups red
wine, divided
- 1-1/2 cups
low-sodium beef broth, divided
- 1 tsp dried
oregano
- 1/2 tsp
dried red chile flakes
- 1 tbsp
flour
- 1 tbsp
unsalted butter
- 12-oz button mushrooms, thinly sliced
- 1/4 cup
chopped flat-leaf parsley
- 4 pieces
Texas toast, lightly toasted, each cut diagonally in half
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Trimmed, Cut Beef |
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Sliced Mushrooms |
Preparation
- Preheat the
oven to 275° F.
- Heat a
Dutch oven or heavy, ovenproof pan over medium heat and add the oil. Season the
beef with salt and pepper and add to the pan without crowding (work in 2
batches, if needed).
- Sear the meat 5 minutes. Turn and sear on the other side 5
minutes. Add 1 cup of wine, 1 cup of broth, and the oregano and chile flakes.
- Bring to a
simmer, then cover tightly and place in the oven. Braise until the beef is fork
tender, 2 to 2-1/4 hours, turning halfway through.
- Use a slotted spoon to
transfer the beef to a bowl or plate. When cool enough to handle, coarsely shred
with your fingers.
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Beef Beginning to Sear |
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Seared Beef |
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Wine and Broth Added |
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Beef Halfway Through |
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Braised Beef |
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Shredded Beef |
- Meanwhile,
whisk the flour with 2 tablespoons of water, stirring well to dissolve.
- Heat a
large skillet over medium heat and add the butter. Add the mushrooms and season
with salt and pepper.
- Cook until
the mushrooms are soft and most of the liquid is absorbed, about 8 minutes. Stir
in the parsley.
- Add the
remaining 1/2 cup of wine and 1/2 cup of broth and stir 1 minute. Re-whisk the
flour and water and gradually stir it into the mushroom mixture.
- Reduce the
heat to low and cook until slightly thickened, 2-3 minutes. Add the shredded
beef and stir until coated and warm throughout, 2-3 minutes.
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Mushrooms Beginning to Cook |
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Sauce Mixture |
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Parsley Added |
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Beef Added |
To serve, place 2 diagonally cut pieces of toast
on each of 4 plates. Divide the mushroom-beef mixture on top of the toast and serve
right away.
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Open-Faced Beef Sandwiches with Red Wine Mushrooms |
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