Pulled beef rolls with corn and green chilli relish

AT A GLANCE

  • Serves 10 people

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.

  • 30 ml vegetable oil
  • 2 onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 800 gm canned chopped tomatoes
  • 2 kg beef chuck
  • 8 buttered soft rolls, to serve
  • To serve: butter lettuce leaves and coriander sprigs
  •  
  • Barbecue sauce
  • onions, coarsely chopped
  • 2 garlic cloves
  • 2 long red chillies, coarsely chopped
  • 60 ml (¼ cup) vegetable oil
  • 250 ml bourbon whiskey
  • 165 gm (½ cup) molasses
  • 125 ml (½ cup) each tomato sauce, lemon juice and cider vinegar
  • 80 ml (1/3 cup) Worcestershire sauce
  •  
  • Corn and green chilli relish
  • 600 gm corn kernels (from about 4 corn cobs)
  • 300 ml white vinegar
  • 100 gm caster sugar
  • 30 ml dry white wine
  • 6 golden shallots, thinly sliced
  • 4 long green chillies, thickly sliced
  • 2 garlic cloves, thinly sliced
01   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, sauté 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.
02   Heat oil in a large saucepan, add onion and garlic, sauté 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.
03   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.
04   To serve, stuff rolls with pulled beef, corn and green chilli relish, lettuce and coriander, and serve with extra sauce.

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

AIMEE JONES AND EMMA KNOWLES

Drinking Suggestion:

SPRIGHTLY YOUNG GRENACHE. , suggested by MAX ALLEN

FEATURED IN

Jan 2010

Jan 2010

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