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Slow Cooked Pulled BBQ Beef Sandwich

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

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