Pulled Guinness and Thyme Braised Beef Sandwich
A Lesson In Leftovers
The other week I braised some top of the rib beef in Guinness and Thyme along with some other aromatics. I sliced it and served it for dinner that Friday night. I had a decent amount leftover. The thing about leftovers is they are always better when you augment them in some way. I warmed it back up on the stove in the braising liquid, then using two forks I shredded the meat and made a sandwich on a toasted hamburger bun with some red leaf lettuce, sliced pickled hot peppers, and Open Pit BBQ sauce. It was mighty tasty.