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 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
- 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
- 1For 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.
- 2Heat 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.
- 3Meanwhile, 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.
- 4To serve, stuff rolls with pulled beef, corn and green chilli relish, lettuce and coriander, and serve with extra sauce.
Drink Suggestion: Sprightly young grenache. Drink suggestion by Max Allen