Summertime BBQ Pulled Beef Sandwiches

Por Matty Matheson · 180 min

Ingredientes

Modo de preparo

1. Blend the Cuban pepper, white onion, jalapeños, green bell pepper, garlic cloves and 1 cup beef stock until smooth.
2. In a preheated slow cooker, whisk the blended mixture with ½ cup tomato paste, 4 cups beef stock and 2 cups Matty Matheson BBQ sauce until fully combined; this is the braising base.
3. Cut the beef chuck into 1-inch cubes, add them to the slow cooker, set to high and cook for 4 hours.
4. Meanwhile, cover the fingerling potatoes with salted cold water by 1 inch, bring to a boil over medium-high heat, then simmer until a fork pierces them easily. Drain and set aside.
5. Cut the bacon crosswise into ¼-inch lardons. Cook in a skillet over medium-high heat, stirring often and adjusting the heat to prevent burning, until the fat renders and the lardons are browned but still chewy. Move to a paper towel-lined plate.
6. In the same skillet, heat 4 tablespoons olive oil. Gently crush the cooked potatoes, add them to the hot oil and fry until golden and crispy.
7. When the beef is done, remove it from the slow cooker to a bowl and mash and shred it with a whisk until pull-apart tender.
8. For the dressing, whisk 1 cup mayonnaise with 1 cup sour cream.
9. In a large bowl, combine the crispy potatoes, 1 cup shredded cheddar, the crispy bacon, 1 cup chopped green onion and the dressing. Season with salt and pepper to taste and mix well.
10. To assemble: small dice ¼ white onion. Toast 2 slices white bread and butter both. Pile pulled beef onto one slice, top with diced onion and 4 dill pickle slices, then cover with the second slice. Serve with the potato salad topped with crushed potato chips.

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