Red Wine Braised Beef Sandwiches with Robust Au Jus

1.Pat the beef chunks dry with paper towels and season generously with salt and pepper.

2.Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until deeply browned on all sides. Remove the beef and set aside.

3.Reduce the heat to medium. Add the sliced onion to the pot and sauté for 5-7 minutes until softened and lightly caramelized, scraping up any browned bits from the bottom.

4.Add the minced garlic and cook for 1 minute until fragrant.

5.Sprinkle the flour over the onions and garlic and stir constantly for 1 minute to cook out the raw flour taste.

6.Deglaze the pot by slowly pouring in the red wine, scraping the bottom vigorously to lift any remaining fond. Bring to a simmer and cook until the liquid has reduced by about one-third (approximately 10 minutes).

7.Return the seared beef to the pot. Add the beef broth, Worcestershire sauce, and dried thyme. The liquid should nearly cover the meat; add a splash more broth if necessary.

8.Bring the mixture to a gentle simmer on the stovetop. Once simmering, cover the Dutch oven tightly and transfer it to a preheated oven at 160°C (325°F).

9.Braise for 3 to 3.5 hours, or until the beef is fork-tender and easily shreds.

10.Carefully remove the beef from the pot using tongs and place it in a bowl. Shred the beef using two forks.

11.Strain the remaining braising liquid through a fine-mesh sieve into a saucepan, discarding the solids (onions, garlic remnants). Skim off excess fat from the surface of the liquid.

12.Bring the strained liquid (Au Jus) to a simmer on the stovetop and cook until it reduces slightly and thickens to your desired consistency for dipping or spooning over the meat. Taste and adjust seasoning if necessary.

13.To serve, pile the shredded beef onto the crusty rolls. Spoon a generous amount of the robust Au Jus over the meat, allowing it to soak into the bread, and serve immediately.