Do you ever eat something at a restaurant and then can’t stop thinking about it for days afterwards? This happened to Marc and I after we ate at Busters on 28th and ordered the Beer Braised Beef Sandwich with Chipotle Cream Cheese. We even went back and had the same sandwich and still couldn’t stop thinking about it! So I took the matter into my own hands and set out to eat it again…by making it myself.
This seemed easy enough. I mean, I’ve made lots of slow cooked beef sandwiches, like Italian Beef Sandwiches and Southwestern Shredded Beef Sandwiches. The thing was, it was the sauce that the beef was in that made the sandwiches we had at Busters so good. It was thick and creamy. Flavorful and unforgettable. Unlike any of the other shredded beef sandwiches I’ve ever made.
So here’s what I did. I braised the beef in a beer broth with carrots, onions, and celery. Then when the beef was fork tender after slow cooking for hours, I took the beef out of the broth, added some dijon mustard to the broth to give it a bit of tang, then used an immersion blender to thickened it up. After shredding the beef I put it back into the thickened sauce and gave it a taste. I couldn’t believe it myself, but it was almost a perfect match to what we had at Busters. I loved how creamy the beef became from the thickened sauce and I think the real secret in the flavor was the addition of dijon mustard. Not overpowering, but just enough to give it that special something.
Then there’s the chipotle cream cheese sauce. While I wouldn’t have thought to put it on beer braised beef sandwiches, it worked perfectly at Buster’s so I didn’t want to leave it out. I also wanted it to be a creamy sauce, not a spread, so I made it on the stove. I started by sauteing some onions and garlic, then added chipotle en adobo, some spices, cream cheese, and milk. It was delicious on it’s own and spread on the sandwiches it took both Marc and I straight back to Buster’s. I kinda nailed it.
If you’re a beef eater, you really must give this recipe a try. Marc and I both absolutely loved it. A note on the cooking method of the beef – you can make it in a slow cooker or in the oven in a dutch oven. Both methods start by searing the beef on both sides to create a nice crust on the roast, then partially sauteing the vegetables and combining them with the beer and broth. If you’re going to make it in a slow cooker, you can then just transfer everything to the slow cooker and let it cook all day, and if you’re going to make it in the dutch oven, you can just pop it in the oven. To make this an easy weeknight meal I would suggest cooking it in the slow cooker, doing all of the searing and sauteing the night before, refrigerating it overnight, then the morning of just turn it on. You could also make the cream cheese sauce in advance, then just re-heat prior to serving.
for the beef:
- 4 lb beef chuck roast approx
- 2 tbsp flour
- 2 tbsp olive oil
- 2 large onions diced
- 2 carrots diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 1 12 oz bottle dark beer
- 1 cup beef broth
- 1 tsp dried rosemary
- 2 tbsp Dijon mustard
for the chipotle cream cheese sauce:
- 1 tbsp butter or olive oil
- 1/2 white onion diced
- 2 cloves garlic minced
- 1-2 tsp chile en adobo minced (depending on how spicy you like it)
- 1/2 tsp cumin
- 1/4 tsp dried oregano
- 1 tbsp tomato paste
- 1 tbsp white wine vinegar
- 1/2 tbsp brown sugar
- 4 ounces cream cheese
- 1/2 cup milk or cream
- salt to taste
to make the beef:
- If you're making it in the oven, preheat oven to 275 degrees F. If making it in a slow cooker, no preheating required.
- Season roast with salt and pepper, then sprinkle flour on both sides.
- In large cast iron dutch oven, heat olive oil over medium high heat.
- When hot, add roast and sear on both sides until a crisp brown crust forms.
- Remove roast from pot and set on a place.
- Add onion, carrots, and celery to pot, and toss with oil left in pan. Add another tablespoon of oil if you feel it's needed. Season with salt.
- Add garlic, toss around, and cook for 2 minutes.
- Add beer, scraping the drippings from the bottom of the pot, then add beef broth and rosemary, stirring everything.
- At this point, if you're going to cook in a slow cooker, place roast in slow cooker and pour vegetable mixture and all liquid over roast. Cook on low for 8-10 hours or high for 4-6 hours, until meat easily shreds.
- If you're going to continue cooking in dutch oven, return roast to pot. Cover, then place in 275 degree oven and cook for 4 hours, until meat easily shreds.
- Once meat is tender from either cooking method, remove meat from slow cooker or dutch oven and place in large bowl. Shred the meat with two forks.
- Add dijon mustard to broth and vegetable mixture.
- Using an immersion blender, puree vegetable and beer mixture.
- Return shredded meat to slow cooker or dutch oven and stir to mix.
- Pile beef and sauce on sandwich bun, on top of mashed potatoes, or noodles.
- Top with chipotle cream cheese
to make the chipotle cream cheese sauce:
- In small saucepan, melt butter over medium heat.
- Add onion and saute until translucent, about 4 minutes.
- Add garlic, then cook one more minute.
- Add chile en adobo, cumin, oregano, tomato paste, white wine vinegar, and brown sugar. Stir well and cook 1 more minute.
- Add cream cheese, stirring until melted and smooth.
- Add milk and mix well.
- Season with salt, to taste
- Simmer over medium heat for 3-4 minutes.
- Slather over beef sandwiches.