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SLOPPY JOES
1 large yellow onion, chopped
1 tablespoon chopped garlic
1 celery rib, chopped
1 tablespoon oil
2 1/2 pounds boneless chuck or rump roast
4 quarts water
2 bay leaves
1 (4-inch) cinnamon stick, or 1/4 teaspoon ground cinnamon
2 sprigs fresh thyme, or 1/2 teaspoon dried
1 (15-ounce) can chopped tomatoes with their juice
1 cup tomato sauce
1/4 teaspoon dry yellow mustard
2 tablespoons cider vinegar
1 1/2 tablespoons Worcestershire sauce
2 tsp sauce from chipotles en adobo or hot sauce or to taste
2 teaspoons kosher salt or to taste
1/4 teaspoon freshly ground black pepper
4 to 6 hamburger buns
In a large pot over medium-low heat, sweat the onion, garlic and celery in the oil. Meanwhile, cut the meat into medium-size cubes, removing any tough connective tissue and excess fat. Add the meat to the pot along with the water, bay leaves, cinnamon stick and thyme. Bring to a boil, and remove any scum. Reduce the heat to simmer, and cook partially covered until totally tender (2 1/2 to 3 hours). Add the chopped tomatoes with their juice and continue to simmer, uncovered, until most of the liquid has evaporated, then add the tomato sauce. Dissolve the mustard in the vinegar, then add it to the pot along with the Worcestershire sauce and chipotle sauce. Simmer 15 minutes longer to blend the flavors.
Serve on toasted buns along with coleslaw or a salad. Serves 4 to 6 |
