Ingredients Jump to Instructions ↓

  1. 30 ml vegetable oil

  2. 2 onions, finely chopped

  3. 2 garlic cloves, finely chopped

  4. 800 gm canned chopped tomatoes

  5. 2 kg beef chuck

  6. 8 buttered soft rolls, to serve

  7. To serve: butter lettuce leaves and coriander sprigs

  8. 1 1/2 onions, coarsely chopped

  9. 2 garlic cloves

  10. 2 long red chillies, coarsely chopped

  11. 60 ml ( 1/4 cup) vegetable oil

  12. 250 ml bourbon whiskey

  13. 165 gm ( 1/2 cup) molasses

  14. 125 ml ( 1/2 cup) each tomato sauce, lemon juice and cider vinegar

  15. 80 ml (1/3 cup) Worcestershire sauce

  16. 600 gm corn kernels (from about 4 corn cobs)

  17. 300 ml white vinegar

  18. 100 gm caster sugar

  19. 30 ml dry white wine

  20. 6 golden shallots, thinly sliced

  21. 4 long green chillies, thickly sliced

  22. 2 garlic cloves, thinly sliced

Instructions Jump to Ingredients ↑

  1. Serves 10 Prep time 30 mins, cook 5 hrs 30 mins(plus cooling, chilling)

  2. It may seem time-consuming to make your own barbecue sauce, but it makes all the difference. Of course you can use shop-bought sauce if you like.

  3. For barbecue sauce, process onion, garlic and chilli in a food processor until finely chopped. Heat oil in a large saucepan over medium heat, add onion mixture, saut until tender (6-8 minutes). Add bourbon, simmer for 5 minutes, add remaining ingredients. Simmer until thick (15-20 minutes), season to taste, cool. Makes about 550ml. Barbecue sauce will keep refrigerated for 2 weeks.

  4. Heat oil in a large saucepan, add onion and garlic, saut over medium heat until tender (4-5 minutes). Add tomato and barbecue sauce, simmer for 10 minutes. Add beef, bring to the simmer, cover, reduce heat to low, cook until meat falls apart (3½-4 hours). Remove from sauce and, when cool enough to handle, coarsely shred (discard sinew) and set aside. Continue cooking sauce, stirring occasionally to prevent scorching, until thick (30-40 minutes), drizzle a little over beef, keep warm.

  5. Meanwhile, for corn and green chilli relish, combine ingredients and 60ml water in a saucepan, season to taste, stir over medium-high heat until sugar dissolves. Bring to the boil, cook until corn is tender (15-20 minutes), transfer to a sterile container, refrigerate until chilled. Makes about 750ml. Corn relish will keep refrigerated for up to 1 month.

  6. To serve, stuff rolls with pulled beef, corn and green chilli relish, lettuce and coriander, and serve with extra sauce.


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