Shredded Beef Sandwiches with Crispy Jalapeños and Onion Strings

Manly men deserve manly food, it's a fact. My husband? He's a manly man... so, obviously, he deserves manly food. This shredded beef sandwich is the epitome of a delicious, manly sandwich and even talking about it right now is causing me to drool just a little. 

I love breaking out my slow-cooker when it's cold outside and smelling the delicious smells it fills my house with, so I'm always trying to come up with something new and different to throw in there... That's where this delightful little sandwich recipe came into play. What started out as one of those "I'll throw in a little of this, a dash of that... a couple of tablespoons of this..." recipes, actually became an extremely tasty, comforting, hearty little sandwich! My hubby swears it's his new favorite, and my daughter asked for seconds!

You'll just have to make it yourself, or you will never truly be able to understand it's power.

I'm going to keep this post short and sweet today because it's such a lovely cool day here in California and all I want to do is snuggle up on the couch with a warm blanket and watch Netflix. Now that I've watched all the episodes of Chopped and Cutthroat Kitchen they have, I need to find something equally as awesome. Any suggestions??

----------------------------------------------

Shredded Beef Sandwiches with 

Crispy Jalapeños and Onion Strings:

{Print Recipe}

Ingredients:

• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic
• 1 tablespoon dijon mustard
• 2 tablespoons light brown sugar
• 1/2 teaspoon beef bouillon granules
• 1 tablespoon molasses
• 2 tablespoons apple cider vinegar
• 1/4 cup ketchup
• 1/2 cup coke
• 3-1/2 pound beef chuck roast
• 2-1/2 cups coleslaw
• 8 large hamburger buns
• 6-8 cups vegetable oil
• 2 tablespoons butter, softened

For the Jalapeños and Onion Strings:

• 4 jalapeños, cut into "rings"
• 1 medium onion, halved and thinly sliced 
• 1-1/2 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon paprika
• 2 eggs

Directions:

In a medium bowl, combine salt, pepper, garlic, dijon mustard, brown sugar, beef bouillon, molasses, apple cider vinegar and ketchup. Pour mixture over roast, then slowly pour coke into the slow cooker, around the roast (not over the top!) Place on low and cook for 8 hours, or until beef shreds easily. 

In a dutch oven (or deep fryer) heat oil to 350 degrees. In a small bowl, combine flour, salt, pepper and paprika. Place onion strings and jalapeño rings into egg, then into flour. Coat well and shake off excess flour before carefully placing them into the oil. Fry for 3-5 minutes, or until golden brown and crisp. Place on paper towel-lined plate to drain.

Heat a grill pan (or cast iron pan) over medium heat until hot. Open buns and coat the inside with a thin layer of butter and place directly on grill (or in cast iron pan) for 1-2 minutes, or until brown and toasty. 

Just before serving, remove beef from slow cooker and shred.

Place desired amount of coleslaw on bottom bun, top with about 3/4 cup of shredded beef and top with onion strings and jalapeño rings. You can also add mayonnaise, mustard or whatever condiments you choose! Enjoy!

Makes 8 sandwiches.