PREPARATION

  1. In a saucepan over medium-high heat, combine red wine, barbecue sauce, salt, black pepper, oregano, bay leaves, and cumin. Simmer for 7 minutes until the alcohol evaporates. Set aside.
  2. Place the sliced red onion in a container with 3 tbsp salt, mix gently, cover, and let sit for 30 minutes. Drain before using.
  3. Preheat the oven to 180°C (350°F). Roast whole red peppers for 30 minutes until soft and charred. Transfer to a plastic bag to steam for 10 minutes, then peel, slice into strips, and toss with balsamic and apple cider vinegar.
  4. In a small bowl, mix mayonnaise and crushed garlic until smooth.
  5. Heat olive oil in a pan over medium-high heat. Sauté Redefine Pulled Beef while breaking it apart, cooking for 5-9 minutes until browned. Season with salt and black pepper, then stir in the prepared sauce.
  6. Slice the ciabatta rolls in half and toast on a clean, hot pan until lightly golden.
  7. Spread garlic aioli on one side of the ciabatta and whole-grain mustard on the other. Layer with lettuce, pickled red onion, and roasted peppers, and a generous serving of pulled beef.

Enjoy!

 

 

 

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Ingredients

2 ciabatta rolls

2 red bell peppers, roasted, peeled, and deseeded (120g)

1 tbsp balsamic vinegar (13g)

1 tbsp apple cider vinegar (13g)

4 tbsp mayonnaise (120g)

1 tsp crushed garlic (7g)

1 tbsp whole-grain mustard (30g)

2 lettuce leaves, washed

1 red onion, sliced (120g)

3 tbsp salt (60g)

Sauce:

1 cup red wine (220ml)

1 tbsp barbecue sauce (20g)

1 tsp dried oregano (1g)

2 bay leaves

1 tsp cumin (3g)

1 tsp salt (6g)

½ tsp ground black pepper (1g)