Bbq Beef, Slaw and Pickle Rolls with Cruchy Onion Rings

DSC_0247DSC_0244DSC_0294I don’t have much to say about this other than it’s probably one of the most delicious things I’ve ever put in my mouth. It was Sunday, and I had a craving for something juicy and textural, full of flavour and possible to eat with one hand. My other hand seemed to be constantly occupied with something equally as delicious, but also cold and refreshing 😉

 

The slow cooked beef is the star here, and probably the easiest part. If you don’t want to eat it in a sandwich, it would be just as good on a plate with the coleslaw and some sweet potato chips.

 

These rolls are great for big groups as it allows the meat to go a long way between a lot of people, whilst still delivering maximum satisfaction. Trust me, your guests will be so impressed by this meat. To make your evening even easier, just put out all the ingredients on a table and allow your friends to assemble their own, I certainly did!

 

Oh, and make extra onion rings, they’ll disappear as fast as you can cook them.

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Recipe

Ingredients

Serves 8-10

Beef

!.5kg piece beef blade

4 cloves garlic, crushed

2 long red chillies, finely chopped

3 tablespoons brown sugar

2 cups tomato sauce

4 tablespoons worcestershire sauce

3 tablespoons apple cider vinegar

2 teaspoons smoked paprika

2 teaspoons toasted cumin seeds, crushed

2 tablespoons tobasco sauce

Onion Rings

8 brown onions

milk

rice flour

corn flour

canola oil

To Serve

2 long baguettes or 8 to 10 bread rolls

300g maasdem, jarlseberg or cheddar cheese

A simple coleslaw

Pickles

Spicy green tomato chutney, or your favourite tomato chutney

Method

Pre-heat oven to 160 degrees celcius. (You could also do this in a slow cooker).

Combine garlic, chilli, sugar, sauces, vinegar, spices, salt and pepper and about a cup of water in a heavy based baking dish. Add the beef and turn to coat. Cover with a lid or foil and bake for about 4-5 hours, or until falling apart.

When ready, shred the meat with a fork and some tongs and toss through the sauce.

Meanwhile, make the onion rings. Peel onions and slice into rings about 1cm wide. Place in milk and allow to soak for a couple of hours. Combine rice flour and corn flour in a a bowl.

Heat oil in saucepan until hot enough for a cube of bread to turn golden in 30secs.

In batches, coat onion rings in flour mixture and carefully place in the oil. Fry until golden, drain on paper towel. Sprinkle with salt.

To serve, fill rolls with beef, coleslaw, cheese, pickles, chutney and/or whatever you would like to add. Serve with the onion rings on the side or even wedge them into your roll if you like. Enjoy!

 

 

 

 

 

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