Best 5 Mile High Shredded Beef Sandwiches Recipes
Searching for a delightful recipe to explore the "Mile High Shredded Beef Sandwiches"? Delve into your culinary adventure with us, as we present a range of delectable recipes for this classic sandwich. From classic slow-cooked versions to innovative takes including various cooking methods and flavor profiles, we will guide you through the steps to craft the perfect shredded beef sandwich that will elevate your taste buds to new heights. Be it a comforting dinner for your family or a memorable meal for a special occasion, we have gathered an array of recipes to suit every preference and skill level. Get ready to experience the mouthwatering magic of tender shredded beef, nestled between toasted bread slices, and complemented by an array of toppings and sauces that will tantalize your taste buds with every bite.
Let's cook with our recipes!
MILE-HIGH SHREDDED BEEF FOR A CROWD
This tender beef has become a tasty tradition when I cook for our harvest crews and for neighboring ranchers who come to help us sort our cattle. Those hungry folks have been a good testing ground for recipes. They let me know if a new one I try is a keeper.-Betty Sitzman, Wray, Colorado
Provided by Taste of Home
Categories Lunch
Time 3h35m
Yield 12-15 servings.
Number Of Ingredients 16
Steps:
- Place roast in a Dutch oven; add the broth, onion and celery. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until the meat is tender. , Remove roast and cool slightly; shred meat with two forks. Strain vegetables and set aside. Skim fat from cooking liquid and reserve 1-1/2 cups. Return the meat, vegetables and reserved cooking liquid to the pan. , Stir in the ketchup, brown sugar, vinegar, salt, mustard, Worcestershire sauce, garlic, bay leaf, garlic powder, paprika and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Discard bay leaf. Serve beef on buns.
Nutrition Facts :
MILE HIGH SHREDDED BEEF
This tender beef has become a tasty tradition when I cook for our harvest crews and for neighboring ranchers who come to help us sort our cattle. Those hungry folks have been a good testing ground for recipes. They let me know if a new one I try is a "keeper". -Betty Sitzman, Wray, Colorado
Provided by Taste of Home
Categories Lunch
Time 3h35m
Yield 12-15 servings.
Number Of Ingredients 16
Steps:
- Place the roast in a Dutch oven; add broth, onion and celery. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until the meat is tender. , Remove roast and cool slightly; shred meat with two forks. Strain vegetables and set aside. Skim fat from cooking liquid and reserve 1-1/2 cups. Return the meat, vegetables and reserved cooking liquid to the pan. , Stir in the ketchup, brown sugar, vinegar, salt, mustard, Worcestershire sauce, garlic, bay leaf, garlic powder, paprika and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Discard bay leaf. Serve beef on buns.
Nutrition Facts :
MILE HIGH SHREDDED BEEF SANDWICHES
Make and share this Mile High Shredded Beef Sandwiches recipe from Food.com.
Provided by weekend cooker
Categories Lunch/Snacks
Time 7h20m
Yield 8 sandwiches2, 8 serving(s)
Number Of Ingredients 17
Steps:
- In a skillet, brown both sides of meat in oil.
- Add onions, and celery and saute briefly. Transfer to slow cooker.
- Add broth.
- Cover, and cook on low 6-8 hours, or until tender. Remove meat from cooker, and cool.
- Shred beef.
- Remove vegetables from cooker, and drain, reserving 1 1/2 cups broth.
- Combine vegetables, and meat.
- Return shredded meat, and vegetables to cooker. Add broth, and remaining ingredients and combine well.
- Cover and cook on high for 1 hour, Remove bay leaf.
- Pile into 8 sandwich rolls, and serve.
Nutrition Facts : Calories 347.3, Fat 14.1, SaturatedFat 5.2, Cholesterol 112.3, Sodium 726.3, Carbohydrate 18.5, Fiber 0.8, Sugar 13.9, Protein 37.1
MILE HIGH SHREDDED BEEF
This tender beef has become a tasty tradition when I cook for our harvest crews and for neighboring ranchers who come to help us sort our cattle. Those hungry folks have been a good testing ground for recipes. They let me know if a new one I try is a 'keeper'. -Betty Sitzman, Wray, Colorado
Provided by Allrecipes Member
Time 3h35m
Yield 12
Number Of Ingredients 16
Steps:
- Place the roast in a Dutch oven; add broth, onion and celery. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until the meat is tender.
- Remove roast and cool slightly; shred meat with two forks. Strain vegetables and set aside. Skim fat from cooking liquid and reserve 1-1/2 cups. return the meat, vegetables and reserved cooking liquid to the pan.
- Stir in the ketchup, brown sugar, vinegar, salt, mustard, Worcestershire sauce, garlic, bay leaf, garlic powder, paprika and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Discard bay leaf. Serve beef on buns.
Nutrition Facts : Calories 716.3 calories, Carbohydrate 77.6 g, Cholesterol 81.8 mg, Fat 30 g, Fiber 4 g, Protein 31.7 g, SaturatedFat 10.9 g, Sodium 1289.4 mg, Sugar 13.3 g
MILE HIGH SHREDDED BEEF
This tender beef has become a tasty tradition when I cook for our harvest crews and for neighboring ranchers who come to help us sort our cattle. Those hungry folks have been a good testing ground for recipes. They let me know if a new one I try is a 'keeper'. -Betty Sitzman, Wray, Colorado
Provided by Allrecipes Member
Time 3h35m
Yield 12
Number Of Ingredients 16
Steps:
- Place the roast in a Dutch oven; add broth, onion and celery. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until the meat is tender.
- Remove roast and cool slightly; shred meat with two forks. Strain vegetables and set aside. Skim fat from cooking liquid and reserve 1-1/2 cups. return the meat, vegetables and reserved cooking liquid to the pan.
- Stir in the ketchup, brown sugar, vinegar, salt, mustard, Worcestershire sauce, garlic, bay leaf, garlic powder, paprika and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Discard bay leaf. Serve beef on buns.
Nutrition Facts : Calories 716.3 calories, Carbohydrate 77.6 g, Cholesterol 81.8 mg, Fat 30 g, Fiber 4 g, Protein 31.7 g, SaturatedFat 10.9 g, Sodium 1289.4 mg, Sugar 13.3 g
Tips:
- Choose the right cut of beef. Chuck roast is a good choice because it is flavorful and tender when cooked slowly. Other good options include brisket, rump roast, and flank steak.
- Shred the beef against the grain. This will help to make the beef tender and easy to eat.
- Use a good quality barbecue sauce. The barbecue sauce is what will give your sandwiches their flavor, so make sure to choose one that you like.
- Toast the buns. Toasted buns will help to hold up to the juicy beef and sauce.
- Add your favorite toppings. Some popular toppings for shredded beef sandwiches include cheese, lettuce, tomato, and onion.
Conclusion:
Shredded beef sandwiches are a delicious and easy-to-make meal that can be enjoyed by people of all ages. With a few simple tips, you can make the perfect shredded beef sandwich that will be a hit at your next party or gathering. So what are you waiting for? Get cooking!
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