‘I don’t care what mine looks like just please…. give me some food!’
To some, this may seem demanding and rude but sometimes in my house it’s acceptable. On this particular occasion, Will had been at golf since 6am. I’d told him that I was making a special lunch so he wasn’t to eat at the course and had to hurry home. There used to be a menu item at Thomas Corner Eatery (my favourite lunch spot at Noosa) – shredded wagyu bun with coleslaw and I used to order it every time.
Then they stopped making it and I’m sure you can imagine my disappointment. Not to worry, on a recent market trip to pick up my Bonnie Beef order, I grabbed a copy of the free Meat & Co magazine and what should I find? Ok not the exact recipe but pretty similar. No more mourning the loss of the Thomas Corner bun. I can make my own.
When Will arrived home. I hadn’t quite gotten the bread rolls in the oven. The coleslaw was still in whole-cabbage form and the BBQ sauce, well it didn’t exactly exist either. Somehow my vision of it all coming together quickly expanded (ok so I may have spent 3 hours at breakfast chatting with a girlfriend) and then there were photos to be taken.
It was about the time I was shooting this particular shot that a voice came from the other end of the house ‘pleeeeeaaaase hurry up!’ It was 2pm! No wonder the poor boy was starving. I quickly made him a slider to keep him going and hurriedly snapped the last couple of shots then he got to eat. All three burgers has been inhaled by the time I got back from cleaning up my photo shoot.
Were they worth the wait? Yes indeedy. I probably could have used a softer bun but I kind of forgot so had to whip up some buns using the Artisan Bread in 5 Minutes a Day dough that I had in the fridge. The result was a warm crusty roll with tender crumb but just a little too crunchy for biting through. If you’re hungry enough you’ll find a way.
The original recipe used beef brisket but I used chuck (or was it blade? Should have written it down!). Any cheaper cut in a big chunk will work. Feel free to use a more expensive cut if you want to be fancy but the cheaper cuts work just as well – actually I think even better and break down beautifully.
Don’t be intimidated by the long list of ingredients. It seems like a lot but most of them are things you’ll have in your pantry and you can be a bit flexible with substitutions like using some crushed garlic and salt instead of garlic salt.
Another thing to note – when you take the meat out of the fridge the day after you’ve applied the rub, there will be a lot of liquid in the bottom. I turned the meat around in it a few times then put the meat in the slow cooker and poured the rest of the juices on top. It made the finished meat so juicy and tender. Really I’m a sucker for any sort of shredded meat but these were fabulous.
We had this again two days later wrapped in tortillas (Will’s clever idea) and it was just as good. I could also imagine the meat and sauce heaped on top of a big golden roast potato with a side of coleslaw. Enjoy!
What about you? Do you try to recreate restaurant meals at home?
Don’t forget to enter the Berlei competition to win a meal for two with limo transfers!
- 2kg beef – I used chuck – brisket or blade work too
- 1 cup brown sugar
- 1 tbsp ground cumin
- 1 tbsp ground coriander seed
- 2 tbsp garlic salt (or use 1 tbsp salt & add 3 cloves of garlic, crushed, later)
- 2 tbsp onion powder
- ¼ cup smoked paprika
- 1 tbsp dried chili flakes
- 2 tbsp dried, chopped thyme
- 2 tbsp ground black pepper
- 1 cup worcestershire sauce
- 1 cup tomato sauce (ketchup or use ½ tomato passata and ½ tomato paste)
- ¾ cup white vinegar
- 2 tbsp brown sugar
- 1 tbsp onion powder
- 2 tbsp worcestershire sauce
- 2 tbsp dijon mustard
- ¼ tsp ground red pepper (paprika)
- 1 tbsp ground cumin
- 2 tbsp ground coriander seed
- 2 tbsp garlic salt
- ½ tsp freshly ground black pepper
- ¼ tsp salt
- Mini burger buns
- Red cabbage coleslaw
- Mix all the ingredients for the rub, except the worcestershire sauce together.
- Score the pice of meat on both sides then cover it in the dry rub, massaging it into all the groves. Keep any leftover rub.
- Place the meat in a bowl and cover it with plastic wrap then refrigerate over night.
- Take the meat out of the fridge 30 minutes before cooking time.
- Place the meat in the slow cooker and cover it with the rest of the dry rub and the worcestershire sauce.
- Place the lid on and cook on low for 8 hours or until tender enough to shred with a fork.
- Turn the slow cooker off and leave it to rest for 30 minutes then shred all the meat up.
- Meanwhile make he BBQ sauce – combine all the ingredients in a small saucepan and bring to the boil then reduce to a simmer for 5 minutes.
- Serve the meat in a fresh bread roll with BBQ sauce and coleslaw.