Alida says: “I recently served these Sloppy Joes topped with grated mature cheddar (what else?!) and a few pickled jalapeños. You really need something sharp and acidic to cut through all the richness in the meat sauce and honestly, any pickle will do, but I love the tangy bite the jalapeños add. You could serve these by themselves but I added potato chips because I wanted them (no judging!) and I have to say, although this is a classic kid friendly dish, I think my husband and I enjoyed it even more. Add a glass of wine and good friends and you’ll have one helluva meal!”
Slow-cooked shredded beef Sloppy Joes with pickled jalapeños
Preparation time 20 minutes
Cooking time 5 hours
Total time 5 hours 20 mins
Serves 6 to 8
for the meat sauce
1kg sliced beef shin
1 large red onion, finely chopped
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
2 turnips, finely chopped
4 garlic cloves, thinly sliced
1 x 400g can whole tomatoes
½ cup red wine (optional)
1-2 cups beef stock
1 bay leaf
5 sprigs fresh thyme
½ cup tomato sauce (ketchup)
1 tablespoon Worcestershire sauce
1 tablespoon Balsamic vinegar
salt & pepper to taste
bread rolls, toasted
grated mature cheddar cheese
Pre-heat the oven to 150°c.
In an oven-proof casserole pot, heat a generous splash of oil and brown the beef on both sides. Remove and set aside.
In the same pot, add the onion, carrot and celery and cook over medium-low heat until the vegetables have started to soften and are fragrant.
Add the remaining vegetables and garlic and cook for another 5 minutes.
Add the tomatoes, red wine and 1 cup of the beef stock along with the herbs. Add the beef back into the pot and allow to come back up to a rapid simmer. Add more stock if necessary (the beef needs to be covered) and cover. Place the pot in the oven and allow to cook for 4-5 hours until the beef is meltingly tender. You might need to add more stock every now and then if the pot cooks dry.
When the beef is cooked, remove it from the pot and place the pot with the vegetables back on the stove. Allow to simmer gently and with the back of a wooden spoon, squish the vegetables against the side of the pot. This will thicken the sauce.
Shred the beef and discard any excess fat and the bones and place back in the pot.
Add the tomato sauce, Worcestershire sauce and Balsamic and season to taste.
To serve, fill the rolls with the meat sauce and top with the cheese and pickled jalapeños.
Michael’s wine recommendation – CLICK HERE
Alida Ryder is one of my favourite food people. Excellent cook, recipe developer, great photographer. Her website has a huge following and she is doing things she could only have dreamed of a few years ago. She’s written two books Simple & Delicious and Cook from the heart. Click here to go to her fabulous website. Click here to buy her first e-book.