Serves: 6
Cook Using:
Method
Slow-Cook the Beef
- Pat dry and rub with olive oil, smoked paprika, garlic powder, onion powder, salt and pepper.
- Place into a slow cooker, dd the beef stock, Worcestershire sauce and tomato purée and cook on LOW for 7–8 hours or HIGH for 4–5 hours until the beef is tender and pulls apart easily.
- Remove the beef from the cooker and shred with two forks. Mix with a few spoonfuls of the cooking juices. Set aside.
Make the Toasties
- Lightly butter one side of each slice of bread.
- Place the bread butter-side down.
- Spread a thin layer of mustard on half the slices.
- Top with a spoonful of pulled beef, season lightly, and sprinkle with grated cheese.
- Add the top slices of bread (butter-side facing out).
- Toast in a sandwich press or frying pan for 2–3 minutes per side until golden and the cheese is melted.
- Cut into halves or quarters and serve warm with pickles and gravy for dipping.
Ingredients
For the Pulled Beef
- 1-1.2 kg Northern Ireland Farm Quality Assured beef brisket (or beef chuck)
- 1 tbsp Olive oil
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- Sea salt
- Freshly ground black pepper
- 1 tbsp Worcestershire sauce
- 1 tbsp Tomato purée
For the Toasties
- 12-16 small slices of bread (mini loaf or ciabatta slices)
- 100 g cheddar cheese grated
- 1 tsp Mustard
- 1 tbsp Softened butter
- Sea salt
- Freshly ground black pepper
To Serve
- Pickles
- Warm gravy
