Saturday, June 2, 2012

Recipe: Pulled BBQ Beef, Leerdammer and Jalapeno Toasties

This is a recipe I created for Bel, and for the British Sandwich association. It's really scrumptious and is a great thing to have as a quick dinner or lunch. Also, it serves 8 (as i was kind of developing a recipe that caterers would use), but it can be a great crowd pleaser at home- bringing it to the table at a barbeque or party is great because people can just pick up a slice of one and nom it all down very easily! I have used Leerdammer Mature here, as that is what i was provided with, but feel free to use normal or low fat leerdammer instead if you wish.

Pulled BBQ Beef, Leerdammer and Jalapeno Toasties (makes 8 toasted sandwiches)

The slow cooked BBQ beef
8.8kg brisket joint of beef
300ml orange juice
500ml water
1 tsp smoked paprika
2 tsp paprika
1 tsp dried thyme
1 tsp dried oregano
Salt and pepper
6 crushed cloves garlic
(this should end up making 500g beef)
340g BBQ Sauce

(Makes enough beef for 8 toasties)

Per Toastie
105g pulled BBQ beef
15g green or red sliced pickled jalapenos
2 slices Leerdamer Mature
2 slices thick white bread

1. Preheat the oven to 220C. Put all the Beef ingredients (except the BBQ sauce) in a large deep baking tray, wrap in tin foil tightly twice (so no steam can escape) and cook in the oven for 3 hours.
2. Remove from the oven, and remove the pieces of beef from the other ingredients, into a mixing bowl. The liquid can be discarded, or can be used to flavour soups, stews, casseroles or chillis.
3. Shred the cooked beef and mix with the bbq beef until well combined. Allow to cool.
4. Assemble the toasties, and put in a toastie machine for 5 minutes, or until the bread has become golden brown and the cheese has melted. Cut on the diagonal, and serve- on its own, or with salad, coleslaw, fries or wedges.

*The bbq beef, once cooled, can be kept in the fridge for three days.

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