Braised Balsamic Beef Sandwiches

This open-faced sandwich is perfect to serve with a garden salad. The meat and sauce can both be made the day ahead so that supper is super simple to make the next day. Try tucking the meat with some of the sauce into warmed tortillas as burritos, soft tacos, or quesadillas and it’s also delicious when used to top baked potatoes.
Yield 4 Servings Prep. Time 15 min Cooking Time 150 min Total Time 165 min


Here are the following ingredients:

  • 1½ cups (375 mL) reduced-sodium beef broth
  • 2 tbsp (30 mL) vegetable oil, divided
  • ½ cup (125 mL) EACH diced onion, celery and carrot
  • ½ cup (125 mL) balsamic vinegar
  • 1 clove garlic, minced
  • 1 cup (250 mL) chicken broth
  • ¼ cup (60 mL) dry red wine
  • 1 bay leaf
  • Salt and fresh ground pepper
  • 1½ lb (750 g) Beef Cheeks (about 2 small)
  • 1 cup (250 mL) shredded Cheddar cheese
  • 4 slices herb focaccia or Italian loaf

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Bring beef broth to boil over high heat in a saucepan; boil for about 10 minutes or until reduced to about ½ cup (125 mL). Set aside.

  2. Meanwhile, heat half the oil over medium-high heat in large Dutch oven or enamelled cast-iron roaster. Brown beef, turning occasionally, for about 8 minutes or until dark golden-brown all over. Transfer to a plate and set aside.

  3. Reduce heat to medium and add remaining oil to pot. Cook onion, celery and carrot, stirring, for about 4 minutes or until softened. Add the balsamic vinegar and garlic; boil for about 8 minutes or until reduced to a syrup-like consistency. Add reserved beef broth, chicken broth, red wine, bay leaf and salt and pepper to your taste; bring to boil. Reduce heat and simmer for 10 minutes. Add beef and accumulated juices, turning beef to coat in sauce.

  4. Cover and cook in preheated 325ºF oven, stirring occasionally, for about 2 hours or until meat is fork-tender.

  5. Use a slotted spoon to transfer beef to a bowl; cover with foil and keep warm. Strain the cooking liquid, discarding solids and return to pot. Boil over medium heat for about 8 minutes or until slightly thickened. Season with salt and pepper to taste.

  6. Preheat broiler. Shred the meat using 2 forks. Return the beef to the sauce and keep warm. Toast the bread slices and place on a baking sheet; top with the beef and sauce mixture and sprinkle with Cheddar cheese. Broil until cheese is melted.