Pulled Beef on Brioche Rolls
These delicious pulled beef sandwiches may take close to 4 hours to make and only about 4 minutes to eat - but the results will be worth it!
We finished the rolls with some much-needed acidity which we get from ‘pickling’ thinly sliced red onions and carrots which also add a lovely texture. Be sure to buy the best brioche buns you can afford to give all your effort some justice!
500g beef roasting joint, off the bone
2 TB olive oil
½ onion, peeled and sliced
2 cloves garlic, peeled and minced
1 thumb-sized piece ginger, peeled and minced
500g beef stock
½ red onion, peeled and thinly sliced
1 small carrot, peeled and cut into matchsticks
2 TB red wine vinegar
2 spring onions, thinly sliced
¼ cup tomato ketchup
1 TB soy sauce
2 tsp honey
Use a sharp knife to halve the beef joint along the grain.
Heat the olive oil and brown the two beef pieces until golden on all sides. Place into a slow-cooker (but do not turn the slow-cooker on just yet.)
Add the second tablespoon olive oil to the same pan used to brown the beef and add the onions, garlic and ginger. Cook until caramelised then pour in the beef stock to warm through, scraping any pieces from the bottom of the pan that might have caught. Tip the entire mixture into the slow-cooker to cover the beef. Cover the slow-cooker with its lid, switch on and cook for 3 hours.
In the meantime, place the sliced red onion and carrots into a wide, shallow bowl and pour over the red wine vinegar. Leave to pickle while the beef is cooking.
After the beef has been cooking for 3 hours, remove it and place it into a bowl. Cover with foil and leave to rest for 10 minutes. After 10 minutes, use two forks to shred the beef.
Tip the sauce and onion mixture from the slow cooker into a clean pan and add the tomato sauce, soy sauce and honey. Cook over moderate heat and allow the mixture to reduce to 1/3 of the original amount. It should be thick and rich. Add the pulled beef to this sauce and stir well to combine. Adjust the seasoning by adding a little more soy or honey, if needed.
Serve the pulled beef piled high onto buttered brioche buns. Drain the pickled red onion and carrots and top the beef with it. Finish with the spring onions and tuck in!