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Braised Sloppy Joe | Cooking with Styles

Be sure to have plenty of napkins available, these Sloppy Joes live up to their name.

SAN DIEGO — Sloppy Joes are a quintessential stove-top comfort food. Here is a slight twist on this classic dish.

Braised Sloppy Joe's

  • 1 ½ - 2 lbs. Chuck Roast, trimmed & cubed 2"
  • 1 cup Onion, diced
  • 4 tbsp Olive or Canola oil
  • 2 tsp Brown Sugar
  • 1 tsp Ancho Chili powder
  • 1 tsp Paprika
  • 1 tsp Garlic powder
  • ½ tsp Salt & Pepper
  • 1 tsp Worcestershire
  • 8 oz. Beer
  • ¼ cup Ketchup
  • ½ cup Tomato sauce
  • Cilantro

Place the cubed Chuck in a mixing bowl, season Ancho Chili, Paprika, Garlic, Salt and Pepper and toss. Preheat a Dutch oven over a medium-high heat, add the oil and seasoned Chuck searing it long enough to get a nice crust. On the turn of the meat add the Onions and leave them on top while the other side sears, 7 - 8 minutes. Now it's time to stir in the Onions and the Brown Sugar and let it coat all the meat. Next goes in the Beer, Ketchup, and Tomato sauce. Be sure to give the Worcestershire sauce a good shake before you add it to the mix. Place a lid on top and into a 325° for 2 hours. Check every half hour for liquid and add water if needed. Check for tenderness at 1 hour and 45 minutes and if it's not quite there another 15 minutes will do it. 

Remove from the oven and now it's time to break down the meat, I like to use a potato masher. Just smash it down until the Chuck is all broken apart. For assembly use a nice, toasted bun and put your favorite toppings on. For me I go with a Sriracha Mayo, Pickle Onions and Jalapenos and some Sweet Pickles topped with Cilantro. 

Here are the recipes for the Sriracha Mayo, Pickle Onions and Jalapenos, go with store-bought Sweet Butter Pickles

Be sure to have plenty of napkins available, these Sloppy Joes live up to their name.

Pickled Red Onions / Jalapeno's

  • 1 Red Onion 
  • 2 cups White Vinegar
  • 2 cups Water
  • ½ cup Sugar
  • 2 tbsp Kosher Salt4 Garlic Cloves, smashed
  • 1 tsp Peppercorn

Slice Onions as thin as possible, use a Mandoline slicer if you have one. Using 2 glass jars arrange the Onions in both, in a large pot combine the rest of the ingredients and bring to a boil, ladle the mixture over the Onions making sure that they get equal amounts of Garlic and pepper Corns. Let cool, place lid on top and refrigerate. Use this same recipe for the Jalapenos, just put the Pepper in place of the Onions. They will last up to 4 weeks.

RELATED: Pickled red onions | Cooking with Styles

Sriracha Mayo

  • 1 cup Mayonnaise
  • 1 to 2 tbsp Sriracha sauce

Place in a mixing bowl and blend together.

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