Beef Sandwich with Coleslaw and Crispy Potatoes
Category: Main Dishes
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Beef (brisket) | 1 kg |
| Red onions | 200 g |
| Salt | to taste |
| Black pepper | to taste |
| Extra virgin olive oil | 10 g |
| Worcestershire sauce | 30 g |
| Dark beer | 660 ml |
| Green cabbage | 80 g |
| Red cabbage | 80 g |
| Greek yogurt | 200 g |
| Mustard | 15 g |
| Honey | 10 g |
| Tabasco® hot sauce | 5 g |
| Potatoes | 300 g |
| Smoked paprika | a pinch |
| Hot dog buns | 8 |
Instructions:
Step 1: Prepare the Beef
Start by slicing the red onions into wedges. Take the brisket of beef and season it generously with salt. Heat the olive oil in a large, heavy-duty pot, suitable for slow cooking, and place the beef in the pan. Brown the beef on all sides, ensuring it gets a nice caramelized color. Once browned, add the onions and sauté them until softened.
Step 2: Braise the Beef
Deglaze the pan with Worcestershire sauce and pour in the dark beer. Bring the liquid to a simmer and allow the beef to cook slowly for 3 hours on low heat. Turn the meat every 30 minutes to ensure it cooks evenly. The meat should be tender and easy to shred by the end of this process.
Step 3: Prepare the Coleslaw
While the beef is cooking, prepare the coleslaw. Cut the green cabbage in half, remove the tough core, and slice it into thin wedges. Repeat this with the red cabbage. Using a mandoline, shred both types of cabbage into fine julienne strips. Place them into a large mixing bowl.
In a separate small bowl, whisk together the Greek yogurt, mustard, honey, and Tabasco®. Add the dressing to the shredded cabbage, tossing it well to coat evenly. Set the coleslaw aside to allow the flavors to meld.
Step 4: Make the Crispy Potatoes
For the crispy potatoes, slice the potatoes thinly using a mandoline to about 1mm thickness, leaving the skin on. Pat the slices dry with a paper towel to remove any excess moisture. In a separate bowl, toss the potato slices with olive oil, salt, pepper, and smoked paprika. Arrange the slices in a single layer on a baking sheet lined with parchment paper.
Bake the potato slices in a preheated fan oven at 220°C (425°F) for about 10 minutes, or until golden and crispy. Keep an eye on them to avoid over-browning.
Step 5: Assemble the Sandwiches
Once the beef has finished cooking, remove it from the pot and transfer it to a cutting board. Shred the beef into strips using two forks. Collect the cooking juices and set them aside in a small bowl to drizzle over the sandwich later.
Slice the hot dog buns in half and lightly toast them. Fill each bun with a generous portion of shredded beef, adding a spoonful of coleslaw on top. Drizzle a bit of the flavorful braising liquid over the meat for added moisture and flavor.
Step 6: Serve and Enjoy
Serve the beef sandwiches with a side of crispy potato chips. Enjoy this hearty and flavorful dish, perfect for lunch, dinner, or a gathering with friends. The combination of tender beef, tangy coleslaw, and crispy potatoes is sure to please everyone!
This recipe for Beef Sandwich with Coleslaw and Crispy Potatoes brings together rich, savory flavors with a delightful crunch. With its braised beef and homemade coleslaw, it’s a perfect comfort food meal that offers a little something for everyone. Whether you’re enjoying it as a casual weeknight dinner or serving it at a gathering, this sandwich is sure to impress.
