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.

Braised Balsamic Beef Sandwiches

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Beef Cheek Meat