Makes 1.5 litres (6 cups) of pulled beef
Pulled Beef Ingredients:
1 carrot
2 stalks celery
2 onions
250 ml (1 cup) coffee
125 ml (1/2 cup) red wine
1 l (4 cups) tomato juice
5 cloves garlic
5 ml (1 tsp) salt
5 ml (1 tsp) pepper
1 blade roast (2.25 kg/5 lb)
Oil, for frying onion
250 ml (1 cup) barbecue sauce
Pulled Beef Directions:
1. Chop carrot, celery and 1 onion and place in a bowl. Combine with coffee, red wine, tomato juice, garlic, salt and pepper to make a marinade.
2. Pour marinade over beef in a roasting pan and cook in a 200 C (400 F) oven for 4 hours.
3. When meat is almost cooked, slice second onion and fry in a little oil until golden brown and caramelized.
4. When beef is cooked, let it cool enough to handle, then pull as much beef as you want, allowing 90 ml (3 oz) per sandwich.
5. Strain solids out of the marinade and mix half the remaining juice with the barbecue sauce.
Ingredients For each sandwich:
90 ml (3 oz) pulled beef
30 ml (2 tbsp) barbecue sauce mixture
5 ml (1 tsp) Greek yogurt
5 ml (1 tsp) prepared mustard
5 ml (1 tsp) horseradish
1 ciabatta bun, sliced
15 ml (1 tbsp) caramelized onion
7 ml (1/2 tbsp) chopped jalapeno (pickled, if desired)
1 slice medium cheddar cheese
1/2 lettuce leaf
Sandwich Assembly Directions:
Combine beef with barbecue sauce mixture.
In a separate bowl, combine Greek yogurt, mustard and horseradish
Put beef-barbecue sauce mixture on bottom of bun. Top with caramelized onion, jalapeno, horseradish mixture, cheese and lettuce. Add bun top and serve.
Type: Authentic RecipePulled Beef Ingredients:
1 carrot
2 stalks celery
2 onions
250 ml (1 cup) coffee
125 ml (1/2 cup) red wine
1 l (4 cups) tomato juice
5 cloves garlic
5 ml (1 tsp) salt
5 ml (1 tsp) pepper
1 blade roast (2.25 kg/5 lb)
Oil, for frying onion
250 ml (1 cup) barbecue sauce
Pulled Beef Directions:
1. Chop carrot, celery and 1 onion and place in a bowl. Combine with coffee, red wine, tomato juice, garlic, salt and pepper to make a marinade.
2. Pour marinade over beef in a roasting pan and cook in a 200 C (400 F) oven for 4 hours.
3. When meat is almost cooked, slice second onion and fry in a little oil until golden brown and caramelized.
4. When beef is cooked, let it cool enough to handle, then pull as much beef as you want, allowing 90 ml (3 oz) per sandwich.
5. Strain solids out of the marinade and mix half the remaining juice with the barbecue sauce.
Ingredients For each sandwich:
90 ml (3 oz) pulled beef
30 ml (2 tbsp) barbecue sauce mixture
5 ml (1 tsp) Greek yogurt
5 ml (1 tsp) prepared mustard
5 ml (1 tsp) horseradish
1 ciabatta bun, sliced
15 ml (1 tbsp) caramelized onion
7 ml (1/2 tbsp) chopped jalapeno (pickled, if desired)
1 slice medium cheddar cheese
1/2 lettuce leaf
Sandwich Assembly Directions:
Combine beef with barbecue sauce mixture.
In a separate bowl, combine Greek yogurt, mustard and horseradish
Put beef-barbecue sauce mixture on bottom of bun. Top with caramelized onion, jalapeno, horseradish mixture, cheese and lettuce. Add bun top and serve.
Author: Executive Chef Ricardo Cavaco
Restaurant: You Made It Cafe, London, Ontario
Source: