Barbecue Beef Sandwiches

Ingredients

• 2 teaspoons five-spice powder 
• 0.5 teaspoon pepper black freshly ground
• 1 teaspoon pepper red crushed
• 2 tablespoons brown sugar dark
• 2 pounds flank steak trimmed
• 0.3 cup cilantro leaves fresh chopped
• 1 tablespoon hoisin sauce 
• 1.5 cups beef broth low-sodium
• 0.5 cup soya sauce low-sodium
• 2 tablespoons blackstrap molasses 
• 1 cup onion chopped
• 0.3 cup rice vinegar 
• 2.5 ounce hoagie rolls 
• 0.5 cup water 

Equipment

• frying pan
• dutch oven
• cutting board

Directions

1. Combine first 9 ingredients in a large Dutch oven over medium-high heat, and bring to a boil.
2. Add onion and beef; return to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes or until beef is tender, stirring occasionally.
3. Remove from heat; let stand 10 minutes.
4. Transfer beef to a cutting board, reserving cooking liquid in pan. Shred beef with 2 forks. Return shredded beef to pan; stir in hoisin sauce. Bring the mixture to a boil; reduce heat, and simmer 20 minutes or until most of the liquid evaporates, stirring occasionally.
5. Remove from heat, and let stand 5 minutes. Stir in cilantro.
6. Serve on rolls.