Shredded Rump Roast Sandwiches

Last Wednesday I removed the last of the beef and venison from the large chest freezer then unplugged it for cleaning in preparation for the arrival of our beef on the hoof purchase.  If you are not familiar with that term, it means buying the cow when it is still a calf.  The calf is raised grass fed and hormone free by one of our friends then we arrange to take it to slaughter at an abattoir we have dealt with for years.   We pay our friend directly for the actual cow, then pay a butcher & disposal fee and a cut & wrap fee to the abattoir.  The abattoir last Friday that our beef was ready so it is a good thing I had the freezer cleaned and ready for filling yesterday when I picked up the beef.
 

The final roast from last year's purchase was a rump roast.  This is a tougher cut of beef suitable for braising.  I used the pressure cooker to tenderize the roast much the same as I did for the round roast except I used more Sweet Baby Rays and no water for a thick, rich sauce.  My intent was to can up the shredded beef but there was only enough to fill about four 500 ml jars, hardly worth running the pressure canner so I made shredded rump roast sandwiches with half of the meat mixture and froze the remainder.  Shredded meat freezes nicely and reheats well.  It is an ideal quick start for a variety of meals.

Shredded beef or pork are long time ribfest favourites as well as being a popular southern US states' restaurants popular menu item usually as a sandwich meat.   However, you can make shredded meat for sandwiches from other meats like venison, moose and chicken.  

The meat is cooked long and slow usually on a wood fired barbecue.  I prefer using the outdoor grill in the warm weather and the pressure cooker in the cooler weather but you can get similar results using the oven or slow cooker.  The meat is ready for shredding when it falls off the bone and is melt in your mouth tender then shredded using two forks.  Once shredded the meat can be used as is, or cooked further slowly in the oven with a braising sauce (eg. bbq sauce or au jus) or either may be served topping the shredded meat or as a dipping sauce.  You can use a commercial or homemade bbq sauce, gravy or simply seasonings to get a tasty au jus.  

I served the shredded rump roast on soft Kaiser buns with homemade Miracle Whip, red leaf lettuce, Provolone cheese and a thin slice on onion.  It was a tasty sandwich, packed full of flavour!  The sandwiches looked lovely as well.

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