Shredded Beef Sandwiches
Saucy, messy, and on the table before anyone finishes asking what's for dinner.
Ingredients
- 1 quart jar Granny's canned beef (about 2 lb beef plus its broth)
- 1 cup barbecue sauce
- 1 Tbsp Worcestershire sauce
- 1 tsp onion powder
- 6 sandwich buns
- Coleslaw or pickles for topping (optional)
Steps
- Open and heat the beef. Check the seal first. Pour the beef and all its broth into a pot, bring it to a boil, and heat it all the way through before using it in the rest of the recipe.
- Shred. Strain the heated beef, saving the broth. Shred the beef with two forks.
- Sauce it. Return the beef to the pot with the barbecue sauce, Worcestershire, onion powder, and ¼ cup broth. Simmer 10 minutes, stirring now and then.
- Build. Toast the buns and pile the beef on. Top with coleslaw or pickles.
Notes
Granny’s tip: Not a barbecue family? Skip the sauce and simmer the beef in broth with a little garlic, then top with melted provolone.
Store-bought works too: no home-canned beef? Use about 2 lb of cooked chuck roast plus 2 cups beef broth.
Using home-canned beef safely: check every jar before opening. If the lid is bulging or unsealed, the jar leaks, liquid spurts when opened, or anything smells off, throw it out without tasting. Heat the beef all the way through before eating. For extra safety, NCHFP recommends boiling home-canned meat for 10 minutes (add 1 minute per 1,000 ft of elevation). Get the canning process in The Smell That Woke the Dogs.
Twelve meals, one jar of beef
This is one of the twelve dinners competing for my five jars. See them all.
