Words MICHAEL BELL
www.mikeyandthekitchen.wordpress.com
@mikeyandthekitchen
Summer demands fuss free food with little prep and lots of flavour and nothing says summer more than meat in a bun and alcohol spiked accompaniments.
INGREDIENTS
FOR THE BEEF BUNS
400g braising steak
2 bell peppers
3 garlic cloves
Handful of fresh thyme
1 carrot
1 red onion
1 tsp paprika
4 soft white bread buns
FOR THE ASIAN BBQ SAUCE
2 garlic cloves
½ tsp dry chilli flakes
1 tsp oregano
1 tsp cumin
½ tsp Chinese Five Spice
1 cup tomato ketchup
1 tbsp soy sauce
1 tbsp balsamic vinegar
1 tbsp honey
FOR THE PURPLE MALIBU COLESLAW
4 tbsps mayonnaise
1 red cabbage (finely sliced)
1 apple (finely sliced)
1 carrot (finely sliced)
1 red onion (finely sliced)
½ cup raisins
4 tbsps Malibu (or any white rum)
Salt and pepper
Chopped fresh parsley to garnish
METHOD
- Season the steak well with sea salt and black pepper.
- Warm a small amount of olive oil in a deep pan with a tight fitting lid and sear the steak for 2/3 minutes a side before lowering the heat.
- Add all remaining ingredients for the beef buns to the pan before covering with water.
- Bring the water to the boil before dropping to the lowest setting, clamping on a lid and allowing to simmer for 2 hours.
- Meanwhile, prepare your coleslaw by combining all ingredients in a large bowl covering with cling film and allowing to rest in the fridge.
- An hour into the steak’s simmering time, begin your Asian BBQ sauce by grating the garlic into some cold olive oil before scattering in some dry chili flakes.
- Turn on the heat and once at sizzling point, add the dry oregano, cumin and five spice followed by the tomato ketchup.
- Lower the heat and warm slowly before adding the soy sauce and balsamic vinegar.
- Stir this on a low and gradual heat until lightly bubbling before adding the honey and allowing to simmer for the remainder of the steak’s simmering time.
- Once the 2 hours’ simmer has completed, remove the steak to a plate with two forks and use them to shred the beef – it may be worth preheating the oven here to toast the buns.
- Add the shredded beef to the simmering pot of Asian BBQ sauce, stirring to combine.
- Place your buns in the oven to toast then proceed to add the meat to the toasted buns and serve with the coleslaw.