Chef Jeff Hanak Open Faced Beer and Cola Braised Aussie Beef Sandwich

  • Prep time 30Min
  • Cook time 4Hr
  • Technique Grill
  • Meat Beef
  • Cut Clod/Chuck
  • Serves 15

by Jeff Hanak for the Kitchen Creative Project


For the braised Aussie beef:

5 pounds Australian grass-fed beef chuck roast, cut into large pieces

1 bottle (12 fl. oz) Anchor Steam Porter

1 bottle (12 fl. oz) Coca-Cola

½ cup brown sugar

3 Tablespoons Kosher salt

1 Tablespoon chili powder

¼ Tablespoon garlic powder

¼ Tablespoon onion powder

¼ teaspoon dry mustard

¼ teaspoon ground ginger

¼ teaspoon cayenne pepper

¼ teaspoon black pepper


Sandwich assembly:

1 slice sourdough bread, grilled

5 ounces braised Aussie beef

3 ounces creamed leeks, warmed

3 pieces crispy fried avocado

2 fl. oz red chimichurri

1 ½ ounce crumbled Laura Chenel goat cheese

Fresh chives, chopped, as desired


For the braised Aussie beef:

In a small bowl, mix together dry ingredients and then generously coat the beef.  Place in an oven safe dish, cover and refrigerate overnight. 

The following day, remove from fridge and pour beer and coke into the dish and cover with a lid or tightly with foil. Place in a 300F degree oven for 3 1/2 hours or until the meat is fork tender (internal temperature of 190-197F).

Carefully remove the pieces of meat, place in a bowl and cover tightly with plastic wrap.  In a large sauce pot over HIGH heat, reduce the remaining braising liquid by half while skimming off all the fat that rises to the top. 

Shred the beef, cover with the reduced braising liquid and place back in fridge to cool.


To serve (per sandwich):

Brush both sides of bread with oil and set grill marks on both sides. 

Quickly sear the braised beef, warm the creamed leeks and fry the avocado.

Place warm grilled bread on plate top with creamed leeks and spread to the edges and top with the braised beef. 

Arrange avocado on top, drizzle with chimichurri then garnish with goat cheese and chives.