Shredded Beef N Slaw Sandwiches Recipes

Steps:

• Combine coleslaw blend, dressing and pepper.
• Fill bread slices with coleslaw and remaining ingredients to make 4 sandwiches.

Steps:

• In a Dutch oven, bring beef and water to a boil. Reduce heat; cover and simmer for 2 hours or until tender. , Remove beef with a slotted spoon; shred with two forks and set aside. Skim fat from cooking liquid. Stir in the ketchup, Worcestershire sauce, lemon juice, horseradish, mustard and salt. Add shredded beef and cabbage. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until cabbage is tender. , Spoon 1/3 cup onto each sandwich bun.

Steps:

• In a measuring cup, combine the cola, Worcestershire sauce, garlic, vinegar, bouillon and seasonings; set aside. Cut roast in half. In a nonstick skillet, brown meat in oil on all sides. , Place onions in a 3-qt. slow cooker. Top with meat. Pour half of cola mixture over meat. Cover and cook on low for 8-10 hours or until meat is tender. Cover and refrigerate remaining cola mixture., Remove meat from cooking liquid and cool. Strain cooking liquid, reserving onions and discarding the liquid. When meat is cool enough to handle, shred with two forks. Return meat and onions to slow cooker., Combine ketchup and reserved cola mixture; [our over meat mixture and heat through. Serve on buns.

Steps:

• Prepare coleslaw: whisk vinegar, Dijon, horseradish, salt, and pepper together in a large bowl. Continue to whisk while adding oil in a stream; whisk until dressing has emulsified.
• Add cabbage, onion, and carrots to the dressing; toss until well combined. Cover and chill in the refrigerator, 8 hours to overnight.
• Prepare sandwiches: spread each bread slice with mustard. Lay 5 slices on a work surface. Arrange coleslaw and corned beef over top, cover with remaining bread slices. Press together firmly, cut, and serve.

Steps:

• Whisk beef broth, ketchup, brown sugar, lemon juice, steak sauce, garlic, pepper, and Worcestershire sauce together in a small bowl.
• Pour 1/2 of the mixture into a 5-quart slow cooker. Sprinkle salt over beef. Add beef to the slow cooker and cover with the remaining broth mixture.
• Cook on Low until tender, 10 to 12 hours. Shred beef on a cutting board using 2 forks; return to the slow cooker.
• Use a slotted spoon to place about 1/2 cup of the beef mixture on each sandwich bun.

Steps:

• Trim excess fat from roast.
• Place roast in crockpot.
• Mix water with all.
• seasonings and pour over roast.
• Cover and cook on low 8- 10 hours.
• Remove meat, allow to cool slightly and shred, discarding any fat.
• Return shredded meat to broth in crockpot and cook on high until heated through, 15 minutes to 1/2 hour.
• Use a slotted spoon to serve meat on large buns or rolls.

Steps:

• In a slow cooker, combine the beef, green peppers and onions.
• In a small bowl, combine tomato paste, brown sugar, vinegar, chili powder, salt, worcestershire sauce and mustard.
• Stir into meat mixture.
• Cover and cook on high for 7-8 hours or until meat is very tender.
• Skim fat from cooking juices.
• Shred beef using two forks.
• With a slotted spoon place about 1/2 cup beef mixture on each bun and serve.