Slow-cooked beef buns with smoked chilli sour cream recipe
Deliciously tender slow-cooked beef shredded into a crusty bun filled with chipotle, lettuce and coriander.
James says: "You could use up leftover beef stew to make this sandwich, though you can just as easily cook the beef specially, as here.
Chipotle chillies are smoked jalapeños, which you can find increasingly in the supermarket, or order online. Alternatively, use chipotle paste, or smoked paprika."
Ingredients
- 1 splash olive oil
- 300 g beef shin or other slow-cooking cut, cut into chunks
- 300 ml cups beef stock
- 1 splash of beer (optional)
- 1 tbsp tomato purée
- 1 dried red chilli
- 1 chipotle chilli, or 1 tsp hot smoked paprika or chipotle paste
- 2 tbsp sour cream
- 0.5 lime, juice only
- 2 crusty buns
- 1 little gem lettuce, shredded
- 1 handful of coriander (cilantro)
Details
- Cuisine: American
- Recipe Type: Burger
- Difficulty: Medium
- Preparation Time: 15 mins
- Cooking Time: 2 mins
- Serves: 2
Step-by-step
- Heat a little oil in a saucepan and brown the beef all over, seasoning with salt and pepper.
- Add the beef stock, beer (if using), tomato purée and dried chilli and bring to a boil. Simmer for a minute or two, then cover and cook for 1½–2 hours over a low heat, stirring every now and then.
- Once tender, rest for 10 minutes, then shred the meat with a pair of forks. Cool.
- Meanwhile, boil the kettle and pour over the chipotle chilli, if using. Leave for 10 minutes, then chop finely. Stir through the sour cream, along with the lime juice.
- Pack the buns with the cooled beef and lather with the spicy sour cream.
- Finish with shredded lettuce and coriander. Serve.
- You can also wrap the buns tightly in clingfilm and store in the fridge for up to a day.
Recipe from Love your Lunchbox by James Ramsden, published by Pavilion. Photography by Martin Poole.
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