BBQ pulled beef sandwich
Everdure
Rated 5.0 stars by 1 users
Servings
10
Cook Time
2 hours 50 minutes
Ingredients
-
15g (0.53 oz) Groundnut or grapeseed oil
- 3 Cloves of garlic, peeled and finely chopped
- 1 Banana shallot, peeled and finely chopped
- ¼ tsp Ground ginger
- ¼ tsp Powdered allspice
- ¼ tsp Mustard powder
- ¼ tsp Cayenne pepper
- ¼ tsp Smoked paprika
-
210g (7.41 oz) Tomato passata
-
100g (3.53 oz) Cider vinegar
-
120g (4.23 oz) Demerara sugar
- 1 tbsp Worcestershire sauce
- 1 tbsp Golden syrup
- ¼ tsp Salt
- ¼ tsp Black pepper
-
4 Beef short ribs, about 1.5kg (3.31 lbs)
- 2 Carrots, peeled and chopped
- Leek, diced
- 2 Echalion shallots, peeled and diced
- 2 Celery sticks, diced
-
1000g (2.2 lbs) Beef Stock
-
16g (0.56 oz) Dried Ancho Chillies
- 2 cloves garlic, peeled and crushed
- 1 tsp Worcestershire sauce
- 1 tsp Paprika
- 6 White peppercorns
- 1 tsp Chilli powder
- 1tsp Ground ginger
- 1 tsp Mustard powder
-
10g (0.35 oz) Salt
- Barbeque Sauce
- Brioche Burger Buns
BBQ Sauce
Short Ribs
Directions
For the BBQ sauce
Heat the oil in a saucepan over a medium heat. Add the garlic and shallot and sweat until soft (approximately 7 minutes). Add the dry spices, and continue to cook for 2 minutes, stirring to incorporate them. Add the rest of the ingredients and cook for 20 minutes. Pour the contents of the saucepan into a blender and blitz for 30 seconds until smooth. Pass through a fine sieve and allow to cool. Keep in an airtight container in the fridge until needed.
For the Short Ribs
Place a little oil on the bottom of a pressure cooking pan. When hot, add the short ribs and sear on all sides, then remove from the pan and set aside. Add a little more oil then add the vegetables and cook until soft and caramelised. Add a little stock to deglaze. Add the chillies, garlic, Worcestershire sauce, spices, mustard powder and salt to the pan. Add back in the ribs. Place the lid on and bring to full pressure. Cook for 90 minutes. After 90 minutes, remove the pressure cooker from the heat and allow to cool completely before removing the lid. Allow the short ribs to cool in the liquid. Place some of the barbeque sauce on 4 pieces of clingfilm and place the short ribs in the centre. Add a little more barbeque sauce and wrap each short rib tightly. Place the wrapped ribs on a tray and keep in the fridge for a minimum of 12 hours or overnight, and for a maximum of 2 days. Just before serving, unwrap the ribs and place on a hot barbeque for 4-5 minutes to reheat. Baste with the barbeque sauce on all sides. Shred the meat from the bone, mix with a little more barbeque sauce and serve in the brioche burger buns with sauce on the side and kimchi.
