Ingredients
- pack of Redefine Pulled Beef (200g), defrosted
- 1
- ciabatta rolls
- 2
- red bell peppers, roasted, peeled, and deseeded (120g)
- 2
- apple cider vinegar (13g)
- 1 tbsp
- apple cider vinegar (13g)
- 1 tbsp
- mayonnaise (120g)
- 4 tbsp
- crushed garlic (7g)
- 1 tsp
- whole-grain mustard (30g)
- 1 tbsp
- lettuce leaves, washed
- 2
- red onion, sliced (120g)
- 1
- salt (60g)
- 3 tbsp
Sauce
- red wine (220ml)
- 1 cup
- barbecue sauce (20g)
- 1 tbsp
- dried oregano (1g)
- 1 tsp
- bay leaves
- 2
- cumin (3g)
- 1 tsp
- salt (6g)
- 1 tsp
- ground black pepper (1g)
- ½ tsp
Method
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.
Place the sliced red onion in a container with 3 tbsp salt, mix gently, cover, and let sit for 30 minutes. Drain before using.
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.
In a small bowl, mix mayonnaise and crushed garlic until smooth.
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.
Slice the ciabatta rolls in half and toast on a clean, hot pan until lightly golden.
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.
Vanessa