Pulled Beef Sandwich Made Entirely from Scratch
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INGREDIENTS
Beef:
- 4.4 pounds/2 kilogram chuck roast, tied in a net
- 2 tablespoons Dijon mustard
- ¼ cup date syrup
- 3 tablespoons olive oil
- 2 teaspoons salt
- ½ teaspoon ground black pepper
Frena rolls:
- 2.2 pounds/1 kilogram bread flour
- 2 tablespoons/20 grams yeast
- 1 tablespoon/12.5 grams sugar
- 1 tablespoon honey
- 1 tablespoon salt
- 1 tablespoon olive oil
- 680 milliliters water
INSTRUCTIONS
Beef:
- Place the roast in a baking dish, add the seasoning, and massage it well on all sides. Wrap the roast tightly in two layers of parchment paper, followed by aluminum foil and an additional layer of foil.
- Bake in a preheated oven at 320°F (160°C) on convection mode for 5 hours. Remove and let it rest for 20 minutes.
- Shred the meat using a fork or your hands.
Frena rolls:
- In a mixer bowl, place all the dough ingredients except the salt. Knead on low speed for 5 minutes.
- Add the salt and knead for another 7 minutes until the dough becomes flexible and smooth.
- Shape the dough into a ball and transfer it to a greased bowl. Let it rise for about 1.5 hours, until it doubles in size.
- Punch the air out, transfer the dough to a floured work surface, and divide it into equal parts weighing 150 grams each. Gently shape each part into a ball and place them on a lined baking sheet.
- Generously flour the balls, cover them with plastic wrap and a towel, and let them rise for another 40 minutes.
- Preheat the oven to 480°F (250°C) in convection mode. Ideally, bake on a baking stone or a hot tray. Bake for about 20 minutes until golden brown.
- Remove from the oven and cover with a towel for 20 minutes.
- Make a sandwich with the frena rolls, matbucha, tahini, leafy greens, and tomatoes.
MY NOTES
FAQ
Can I use a different sweetener instead of date syrup?
You can substitute date syrup with other sweeteners in this pulled beef sandwich recipe. Honey, maple syrup, or even molasses are great alternatives that will add a similar sweetness. The choice of sweetener can slightly alter the flavor, with honey offering a floral sweetness, maple syrup providing a rich depth, and molasses bringing a robust, almost smoky flavor. The key is to balance the sweetness with the other ingredients to complement the savory elements of the dish without overpowering the taste of the beef.
How do I know when the beef is fully cooked and tender?
You’ll know the beef is fully cooked and tender when it easily pulls apart with a fork. After 5 hours of cooking at a low temperature, the connective tissue in the meat should break down, making it soft and shred-ready. If the beef still feels tough when you attempt to pull it apart, let it cook for a bit longer. Another indication of doneness is the internal temperature, which should be around 195°F (90°C) to 205°F (96°C) for pulled beef. At this point, the collagen has melted, making the meat tender.
Can I use a different cut of beef for the pulled beef sandwich?
You can use other cuts of beef such as brisket or shoulder roast, which have good marbling and tenderness when slow-cooked. These cuts will shred easily like chuck roast, but the texture and flavor may vary slightly. Brisket may be richer in flavor, while shoulder roast is leaner. Regardless of the cut, slow cooking at a low temperature is essential for the beef to break down properly and become tender enough to shred.
How long should I bake if I don’t have a convection oven?
If you don’t have a convection oven, you can still bake the chuck roast at the same temperature (320°F/160°C), but it may take longer—around 5.5 to 6 hours. A conventional oven doesn’t circulate air as efficiently, so cooking times increase slightly. To check if the roast is ready, use a fork to pull apart the beef easily. Resting the meat for 20 minutes after cooking is still essential to allow the juices to redistribute, ensuring moist, tender meat for shredding.
What is the best way to shred the beef?
The best way to shred the beef is to use two forks. After resting the roast for about 20 minutes to let the juices settle, place the beef on a cutting board or large dish. Hold the meat steady with one fork and use the other fork to pull and tear the beef into shreds. You can also use your hands if the beef is cool enough. For finer shredding, a stand mixer with a paddle attachment can also work, but be cautious not to over-shred.
Do I have to tie the roast in a net, or can I cook it without?
Tying the roast in a net helps keep the meat compact and evenly shaped, ensuring it cooks uniformly. However, it’s not mandatory. If you don’t have kitchen twine or a net, you can cook the roast without it. Just ensure the seasoning covers all sides, and consider adjusting the cooking time slightly, as an untied roast may spread out more in the pan. Tying is particularly useful for keeping larger cuts of meat intact, but the flavor and texture will remain excellent without it.
Can I make this pulled beef in a slow cooker instead?
You can make pulled beef in a slow cooker instead of the oven. Simply season and sear the beef in a pan to lock in the flavors, then transfer it to the slow cooker. Cook on low for 8-10 hours or on high for 5-6 hours until the beef is tender and can be easily shredded. Using a slow cooker offers the same low-and-slow cooking process as the oven, with the added convenience of not having to monitor it closely. The result will be just as juicy and flavorful.
How do I store leftover pulled beef sandwich?
Store leftover pulled beef sandwich in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. To reheat, simply place it in a pan on low heat or microwave it in intervals to avoid drying it out. You can also add a little broth or sauce when reheating to restore moisture. If you don’t plan to eat the leftovers within a few days, freezing the pulled beef sandwich is another great option. Properly stored in the freezer, the pulled beef sandwich can last up to three months without losing flavor or texture.
How do I prevent the beef from drying out during cooking?
To prevent the beef from drying out during cooking, ensure it is well-wrapped in parchment paper and foil, as recommended in the recipe. This method helps lock in moisture and creates a steaming effect. Cooking the beef at a low temperature for an extended time (160°C or 320°F) also helps maintain tenderness without drying it out. Additionally, avoid opening the oven frequently during cooking, as this can release moisture. After cooking, let the beef rest for 20 minutes, allowing the juices to redistribute within the meat for maximum juiciness.
How are frena rolls different than other bread rolls?
Frena rolls are traditional Middle Eastern flatbread rolls, often characterized by a chewy interior and a crisp, golden crust. They are typically larger and flatter than standard bread rolls, with a distinct texture that’s sturdy enough to hold fillings like pulled beef. Unlike soft, airy rolls like brioche, frena rolls are more rustic and substantial, making them perfect for a hearty pulled beef sandwich. The use of olive oil in the dough also adds a rich flavor, distinguishing them from other types of bread rolls.
Can I make this pulled beef sandwich with a smaller cut?
You can make this pulled beef sandwich with a smaller cut of meat. Simply adjust the cooking time accordingly, as a smaller roast will cook faster than a larger one. For example, if using a 1 kg (2.2 lbs) roast instead of the 2 kg specified, reduce the cooking time by about an hour, but still check for doneness by shredding the beef with a fork. The internal temperature should be around 195°F (90°C) to 205°F (96°C) when fully cooked. Using a smaller cut won’t affect the flavor; just be mindful of the cooking time.
What can I use as a substitute for the honey in the dough?
Honey can be substituted with other sweeteners like sugar, maple syrup, or agave syrup in frena rolls. However, honey adds a unique flavor and moisture to the dough, so substituting it might slightly alter the taste and texture. If using sugar, use the same amount as honey, but if you choose liquid sweeteners like maple syrup or agave, you may need to slightly reduce the water content in the dough to avoid making it too wet. Experimenting with these substitutes can still yield delicious results.
How to add extra flavor to the pulled beef sandwich
To enhance the flavor of the pulled beef sandwich, you can add ingredients like pickled vegetables, caramelized onions, or roasted garlic. A drizzle of barbecue sauce or chimichurri can complement the richness of the beef. You can also experiment with different spreads like aioli, pesto, or mustard. Fresh herbs like cilantro or parsley, along with a squeeze of lemon juice, will add brightness to the sandwich. Adjusting the seasoning in the beef with spices like smoked paprika or cumin can introduce new depth to the flavors.
Can I freeze the dough or baked rolls?
You can freeze both the dough and the baked rolls. To freeze the dough, shape it into balls after the first rise, then place them on a tray in the freezer. Once frozen, transfer them to a sealed bag and freeze for up to 3 months. Thaw in the refrigerator overnight before baking. Baked rolls can also be frozen once cooled. Wrap them tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature, then reheat in the oven for a few minutes to restore freshness.
Why cover the rolls with a towel after baking?
Covering the frena rolls with a towel after baking helps soften the crust as they cool. It traps steam from the hot rolls, preventing the crust from hardening too much while allowing the interior to remain soft and fluffy. This method is especially useful when you want the rolls to have a slightly tender crust rather than a very crispy one. The steam under the towel also helps maintain moisture in the rolls, making them stay fresh longer and preserving their texture for sandwiches or other uses.
Can frena rolls be made gluten free?
Yes, frena rolls can be made gluten free, but you’ll need to use a gluten free flour blend designed for bread baking. Gluten free flours lack the elasticity that regular flour provides, so it’s important to find a blend that contains xanthan gum or other binders to mimic gluten’s structure. Keep in mind that gluten free dough might not rise as much, and the texture will be denser than traditional frena rolls. Experiment with different gluten free flour mixes to achieve the best texture and flavor in your gluten free frena rolls.
How can I tell if the dough has doubled in size?
You can tell if the dough has doubled in size by visually checking its volume in the bowl. The dough should appear significantly larger, and when pressed gently with a fingertip, the indentation should stay without bouncing back. You can also mark the initial level of the dough in the bowl with a piece of tape or marker and compare it after the rising time. If the dough has reached twice its original height or volume, it’s ready for the next step in the recipe.
Why should I use a baking stone or hot tray for this recipe?
Using a baking stone or hot tray for frena rolls helps create a crisp, golden crust by providing an intense, even heat source. The stone or tray retains heat and transfers it directly to the dough, allowing the rolls to bake more quickly and evenly. This high, direct heat mimics traditional hearth baking, which is essential for developing the chewy interior and perfectly browned exterior characteristic of frena rolls. Preheat the stone or tray with the oven to ensure it’s hot enough before placing the dough on it.
