Shredded Harissa BBQ Beef Sandwiches

This recipe serves a crowd and is a fun dinner party feast. It takes only 10 minutes to put together and then you just need to let it do its thing–the beef simmers slowly on the stovetop, becoming meltingly tender. If you have an Instant Pot, feel free to use that instead to reduce the cooking time; follow the manufacturer’s instructions (you can probably skip the additional ½ cup water). You can buy beef that’s already been cubed or purchase whole beef chuck and then cut it yourself into 1½- to 2-inch pieces.

After shredding the beef, serve it in buns to make succulent, juicy sandwiches–have lots of napkins on hand because these are messy in the best kind of way! Got leftovers? The beef freezes well and we highly recommend using it as a filling for your next taco night.

Serves 10-12

2 tablespoons neutral oil

1 large yellow onion, peeled and quartered

4½ pounds beef chuck cubes

3 garlic cloves

3 bay leaves

½ teaspoon salt

½ cup water

1 jar (1½ cups) New York Shuk Harissa BBQ Sauce, divided

Soft rolls for serving

No-Mayo Coleslaw with Preserved Lemon BBQ for serving

Quick-Pickled Sumac Onions for serving

Pickles for serving

In a large Dutch oven over medium-high heat, warm the neutral oil. Add the onion and cook, turning as needed, until browned on all sides. Add the beef and sear, turning as needed, until browned on all sides. Add the garlic, bay leaves and salt

In a small bowl, stir together the water and ¾ cup of the Harissa BBQ Sauce. Add to the beef mixture and stir to combine. Cover the pot and bring to a boil, then reduce the heat to low and cook, stirring occasionally, until the beef is very tender, about 2 hours.

Let cool, then using your hands, shred the beef. Add the remaining ¾ cup Harissa BBQ Sauce to the pot and rewarm over medium heat. Remove and discard the bay leaves.

Serve the shredded beef on soft rolls, topped with the coleslaw, sumac onions and pickles.