Applebee's International, Inc. is the leader in the casual dining segment of the United States restaurant marketplace. The company franchises and operates more than 1,100 restaurants under the Applebee's Neighborhood Grill & Bar name, about a quarter of which it owns. The eateries offer moderately priced, high-quality food and drink for all ages in a friendly, informal atmosphere. Applebee's is continuing to expand, with 1,800 outlets the company's stated goal. A smaller restaurant format has been designed for areas with populations under 25,000, to facilitate penetration of previously untapped markets.

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SIMMERED BEEF SANDWICH

Applebee's Copycat Recipe




Taste the tenderness of beef that has been slow simmered for hours and piled high on a buttery bun from Applebee's collection of bakery breads. Layered with jalapeno cole slaw, and a Sweet Heat signature sauce.



JALAPENO SLAW
1/4 head green cabbage, should be about 2 1/2 cups (can use red cabbage, or a combo of both)
1 medium red onion, halved lengthwise, and thinly sliced
3 medium jalapeno peppers, sliced thin
3 tablespoons vegetable oil
2 tablespoons rice wine vinegar
2 limes, juice of, about 1/4 cup
1 tablespoon granulated sugar (can use Splenda)

BEEF and SEASONINGS

2 1/2 pounds boned beef chuck
1 can (14 1/2 oz.) chopped tomatoes
1 can (7 oz.) chipotle sauce
1 can (4 oz.) diced jalapeƱo chiles, drained
1 onion, chopped
3 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon honey
2 1/2 teaspoons kosher salt
1 teaspoon ground cumin
2 cups beef broth



Make the Slaw

In a large bowl, mix the cabbage, red onion, and jalapeno slices.
In a separate small bowl, whisk together the oil, rice wine vinegar, lime juice, sugar.
Toss the dressing with the slaw, season liberally with salt and freshly ground black pepper

Make the Beef

Rinse beef and trim off excess fat. Put in a slow-cooker (at least 5 qt.). Add tomatoes (with juice), chipotle sauce, jalapeƱos, onion, garlic, ground chile, honey, salt, and cumin; pour broth over the top.
Cover and cook on low until beef is very tender when pierced, 8 to 10 hours. If desired, remove lid for last 30 minutes to allow sauce to reduce and thicken.
With a heavy fork, transfer meat to a rimmed board or plate. Shred with two forks. Ladle out half the sauce and reserve. Return shredded beef to the remaining sauce in slow-cooker, cover, and let warm. Serve in sandwiches buns with cole slaw.


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