Becky Luigart-Stayner; Jan Gautro
Yield
8 servings (serving size: 3/4 cup beef and 1 roll)

The flavors of this dish are actually better the next day, when the spices have had time to infuse the beef. We enjoyed this Asian-inspired barbecue served on sandwich rolls or hamburger buns, and then sprinkled with sesame seeds for kick.

How to Make It

Combine first 9 ingredients in a large Dutch oven over medium-high heat, and bring to a boil. Add onion and beef; return to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes or until beef is tender, stirring occasionally. Remove from heat; let stand 10 minutes. Transfer beef to a cutting board, reserving cooking liquid in pan. Shred beef with 2 forks. Return shredded beef to pan; stir in hoisin sauce. Bring the mixture to a boil; reduce heat, and simmer 20 minutes or until most of the liquid evaporates, stirring occasionally. Remove from heat, and let stand 5 minutes. Stir in cilantro. Serve on rolls.

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