Braised Beef Sandwich

Sarah Mickey All Recipes, Beef Recipes, Roast Recipes 6 Comments


Makes 6 Servings
Rochefort Belgian Trappist Ale or Seattle Pike Brewing Kilt Lifter

As delicious as roast beef sandwiches can be, braised beef sandwiches are better. Braising makes the beef tender, moist, and delicious, especially if you glaze it with the left-over braising liquid (as we do here) just prior to serving. Far more than a simple pot roast sandwich, this combination of flavors results in a sandwich that is rich and comforting rather than heavy. Fresh arugula adds a peppery flavor, and earthy white truffle aioli takes the sandwich to a whole new level. (Regular aioli is a fine, albeit less delicious, substitute.)

Braising meat just to make a sandwich may seem a little time consuming, but this is a truly fabulous sandwich that is well worth the effort. Keep in mind that the beef can be braised ahead of time, stored in the fridge, and then reheated using the glazing technique in step 11.

We highly recommend serving this sandwich with homemade chips, especially these mixed root vegetable chips.

  • ½ cup carrot, cut into ¼” cubes
  • ½ cup celery, cut into ¼” cubes
  • 1 cup onion, cut into ¼” cubes
  • 2 lbs grass fed beef eye of round
  • ½ bottle of red wine (we recommend cabernet, Napa Valley would be ideal)
  • ½ gallon low sodium beef stock
  • 1 large whole onion
  • ½ stick of unsalted butter (more if toasting brioche on the stove)
  • ½ bunch of fresh thyme
  • 2 cups of fresh arugula
  • 6 brioche buns
  • Portuguese sea salt & freshly ground Tellicherry pepper to taste
  • Olive oil
  • White Truffle Aioli (optional)



Preheat your oven to 350 degrees.

Heat oil in a deep pot or Dutch oven. Rub the eye of round with salt and pepper.

Add the eye of round to the hot oil and sear it on all sides to develop a flavorful brown crust.

Remove the eye of round from the pot and reserve. Drain off excess oil and fat.

Lightly brown the cubed carrot, celery, and onion.

Deglaze the fond on the bottom of the pan with red wine, and simmer until you reduce the volume of wine by half.

Return the eye of round to the pan. Add enough beef stock to come halfway up the side of the meat.

Cover the pan and move it to the oven to braise for 1 ½ hours. Once it has finished braising, rest the eye of round for 5-10 minutes before slicing.

When ready to assemble sandwiches, cut the whole onion into six thick slices. Top each slice with a pat of butter and thyme leaves. Roast in the oven on a roasting pan or sheet pan until translucent.

Grill or toast the brioche buns. If toasting, we recommend melting ½ tbsp of butter in a saucepan on the stove and laying in the sliced brioche buns with the inside down. Toast them until golden brown.

Slice the eye of round into 1/4-1/2” thick slices. Place the slices in a hot frying pan with some of the braising liquid, reducing it down to a glaze.

Spread some of the white truffle aioli on each brioche bun. Add two slices of meat, a roasted onion slice, and arugula. Serve with root vegetable chips on the side.