girl in a food frenzy

I’ve used a very special cut of prime rib eye today, simply because that’s what we had in the fridge. If you prefer a brisket, or a slab of chuck steak (go with your preference) and just enjoy the tender marinated shreds in a perfectly soft roll with crunchy slaw, maybe some corn on the cob and juicy slices of watermelon…ps, don’t forget the beer!

Time: slow cooked for 5-6 hours depending on the size of the cut you use.

Ingredients:
Beef or your choice of protein,
Garlic cloves, (maybe 3 or 4)
Onion diced,
Bay leaves, 4 or 5
Paprika,
Sugar,
Garlic salt,
Siracha chilli sauce
Mustard paste
Vinegar,
Maple syrup
Crushed tin tomatoes
Salt and pepper

*condiments are to taste*
Large casserole dish with a cover

Also, preheat the oven to 180C (350F)

Method:

Chop the garlic and onion to a rough dice,

Place the beef, skin side up and rub the top down with some paprika, sugar, garlic salt and pepper.

Tuck the bay leaves, onion and garlic under the beef,

I measured out roughly half a cup of vinegar, mustard sauce mixed with siracha sauce and maple syrup, again this is according to taste,

Baste the top of the beef with the sauce/glaze

Tin tomatoes ready for the pot,

Tomatoes go into the casserole pot too, with a half tin of water too,

Final rub down of more paprika, sugar, garlic salt and pepper,

Into the preheated oven it goes, I prefer to cook till the top goes brown for the first hour. Then I reduce the temperature down to 140C or (300F) and keep it slow cooking until the meat falls off the bone like so…

Plate up with some soft rolls, crunchy slaw and sides…