Slow Cooked Pulled BBQ Beef Sandwich

Slow Cooked Pulled BBQ Beef Sandwich preparation time Serves: 8
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Slow Cooked Pulled BBQ Beef Sandwich cook time Cook: 3 hrs
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    Equipment
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    Ingredients
    • 1 tbsp Olive oil
    • 800 g Northern Ireland Farm Quality Assured Brisket joint
    • 2 Shallots finely chopped
    • 2 Large Garlic cloves crushed
    • 1 tsp Chilli flakes
    • 400 g Tinned tomatoes
    • 125 ml Apple cider vinegar
    • 100 ml Honey
    • 1 tbsp English mustard

    To serve

    • 8 Crusty rolls
    • 4 tbsp mayonnaise
    • 200 g Cherry tomatoes roughly chopped
    • 4 tbsp Pickled red cabbage
    • 120 g Sweetcorn
    • 8 Cooked streaky bacon rashers roughly chopped
    • A handful baby salad leaves
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    Method
    • Place the beef onto a chopping board, remove all string and flatten out.
    • Heat olive oil in a large shallow casserole dish and seal the beef on both sides.
    • Peel and finely shop shallots.
    • Add shallots to the casserole dish and fry for a few minutes until golden.
    • In a large jug, mix the remaining ingredients together.
    • Pour over the beef and bring to a boil. Place the lid onto the casserole and set into a hot oven for 3 hours.
    • Remove the casserole from the oven and lift the beef to a plate, cover with foil and keep warm.
    •  Set the casserole dish over a high heat and allow to simmer.
    • until it turns to a thick sauce.
    • Use two forks to shred the beef and return to the casserole. Mix into the sauce.

    To serve

    • Preheat an oven to 180oC / (Fan 160oC) / Gas mark 4.
    • Chop tomatoes into quarters.
    • Cut the rolls in half, spread with mayonnaise and fill with tomatoes, red cabbage, sweetcorn, bacon bits and salad leaves.
    • Top with shredded beef and BBQ sauce.
    • Serve with oven chips