Slow cooking the beef is the key to this recipe as it allows the meat to simply melt in your mouth.
INGREDIENTS
- 250 grams stewing beef
- 1 Tbsp. flour
- 2 Tbsp. vegetable oil
- ¼ cup finely sliced ginger
- 3 garlic cloves, minced
- 2 Tbsp. chopped chillies
Cabbage and radish slaw
- 200 grams cabbage, thinly sliced
- 4 radishes, trimmed and thinly sliced
- 2 Tbsp. chopped chives
- ¾ cup mayonnaise
- 2 Tbsp. white wine vinegar
Balsamic honey sauce
- 1 Tbsp. olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 cup balsamic vinegar
- ½ cup tomato sauce
- 1 Tbsp. worcestershire sauce
- ¼ cup brown sugar
- 1 cup beef stock
- 2 Tbsp. honey
- 1 Tbsp. dijon mustard
- 4 brioche buns
METHOD
DUST beef in flour. Heat oil in a pot over high heat and sear the beef on all sides. Remove from the pot.
FRY the ginger, garlic and chillies for 5 minutes. Add the beef, stock, sugar, soy sauce, vinegar and salt. Simmer for 2 hours, then remove from the heat and set aside to cool slightly. Once cooled, shred the beef.
Cabbage and radish slaw
COMBINE all the ingredients together in a bowl, then season to taste.
Balsamic honey sauce
HEAT oil in a pan over a medium-high heat. Add onion and garlic and cook for 5 minutes until softened. Add vinegar, sauces, sugar, stock, honey and mustard. Bring to the boil, then reduce the heat and simmer for 20 minutes, stirring occasionally, until reduced and syrupy.
ADD shredded beef, season and mix to coat well. Fill buns with shredded beef and top with coleslaw.
TIP: This meal works great with leftover roast beef or gammon from the night before.
HANDS-ON TIME: 1 hour | TOTAL TIME: 3 hours 20 mins | SERVES: 4
ALSO SEE PORT-SMOKED FILLET RECIPE
