The essence of a sandwich is captured in this recipe. Savory, sweet, filling is what you’ll get from this creation. Since prep and cook time both add up to more than 5 hours, this luster of a sandwich is fitting for a timeless weekend.
Prep Time: 10 mins
Cook Time: 5 hours
INGREDIENTS
- 1.5kg beef roast (chuck or brisket work best)
- 2 red onions, peeled and roughly chopped
- 4 garlic cloves, peeled
- 125ml (1/2 cup) Balsamic vinegar
- 500ml (2 cups) beef stock
- 1 tablespoon sugar (optional)
- salt to taste
- 2 sprigs fresh rosemary
- 1 bay lea
for the horseradish cream
- 2 tablespoons creamed horseradish
- 4 tablespoons crème fraîche
for the quick pickled onions
- 2 red onions, finely sliced
- 125ml white wine vinegar
- 2 teaspoons sugar
- 1 teaspoon salt
INSTRUCTIONS
- Pre-heat the oven to 200°c.
- Place the beef, onions and garlic in a roasting tin with a lid.
- Combine the Balsamic vinegar, beef stock, sugar and salt and pour over the beef roast.
- Add the rosemary and bay leaf and cover with a lid/foil.
- Place in the oven and allow to roast for 1 hour at 200°c. After an hour, turn it down to 150°c and allow to roast for 3-4 hours until the beef shreds easily.
- When the beef is soft, shred it with a pair of tongs or two forks and mix into the cooking liquid.
- Place back in the oven and allow to cook for another 30 minutes. (at this point you can switch the oven off and let the beef rest until you’re ready to serve)
- To make the horseradish cream, combine the ingredients and set aside.
- For the quick pickled onions, heat the vinegar in the microwave, add the salt and sugar and pour over the red onions. Stir to coat the onions in the vinegar and allow to sit for 5 minutes.
- To serve, spread some of the horseradish cream over the warmed baguette. Add a generous amount of the shredded beef and top with the pickled onions.
- Serve immediately with some of the gravy the beef was cooked in.
Digs & Company 