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 mlvegetable oil2onions, finely chopped2garlic cloves, finely chopped800 gmcanned chopped tomatoes2 kgbeef chuck8buttered soft rolls, to serveTo serve:butter lettuce leaves and coriander sprigsBarbecue sauce1½onions, coarsely chopped2garlic cloves2long red chillies, coarsely chopped60 ml(¼ cup) vegetable oil250 mlbourbon whiskey165 gm(½ cup) molasses125 ml(½ cup) each tomato sauce, lemon juice and cider vinegar80 ml(1/3 cup) Worcestershire sauceCorn and green chilli relish600 gmcorn kernels (from about 4 corn cobs)300 mlwhite vinegar100 gmcaster sugar30 mldry white wine6golden shallots, thinly sliced4long green chillies, thickly sliced2garlic cloves, thinly sliced
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.
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.
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.
To serve, stuff rolls with pulled beef, corn and green chilli relish, lettuce and coriander, and serve with extra sauce.