Name: Pulled beef rolls with corn and green chilli relish
Prep time: 30 min
Cook time: 330 min
Total time: 360 min
Yield: 10
Ingredients: 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; 1½ 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

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.

Ingredients

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

1½ 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

Method

Main

1.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.

2.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.

3.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.

4.To serve, stuff rolls with pulled beef, corn and green chilli relish, lettuce and coriander, and serve with extra sauce.