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

Pulled beef rolls with corn and green chilli relish

Australian Gourmet Traveller recipe for pulled beef rolls with corn and green chilli relish.

Serves 10

Prep

30M

Cook

5H 30M

Total

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.