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Heat 1 tbsp of oil in a heavy cast iron pot over med-high heat.
Cut beef into 2" thick pieces and season with salt and pepper to taste.
Sear the meat until browned nicely.
Add 1 whole onion, 6 cloves of sliced garlic, 1 tsp beef bouillon, 2 tbsp soy sauce, 2 tbsp vinegar, 1 tbsp dried oregano, 1/2 tsp salt, 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp ground black pepper, 1 bay leaf and 1/8 tsp of red pepper flakes. Pour 4 1/2 cups of water over the beef and bring to a boil.
Once boiled immediately reduce temperature to low and cover with a lid. Simmer for 3-4 hours or until fork-tender.
When the meat is fork fender, (mine took about 4 hours to simmer) remove meat pieces onto a cutting board and shred.
Strain the liquid into a large bowl. Discard remnants.
Place the shredded meat into a medium saucepan and cover the meat with 2 cups of the strained liquid. Reserve the rest for dipping or discard. Cover and keep warm until serving.
To assemble sandwiches toast the ciabatta rolls until golden.
Then smear the horseradish mayo onto each slice, top with cheese, and toast the slices with the cheese only until cheese melts. Add some shredded beef and about a teaspoon of the pickled chopped vegetables.
Dip in the beef broth or horseradish sauce and enjoy it!