Recette BBQ beef roll
Every week, play at being a diner with our Toquéras: simple, seasonal recipes filmed by our favorite chefs. Today, try Moïse Sfez's BBQ beef roll, from the helm of the insider deli Janet in the Marais. Perfectly caramelized and slow-cooked beef, topped with coleslaw and nestled in a brioche bun… A snack to die for!
Recipe:
First, prepare the BBQ beef: mix all the ingredients in a pot except the neck, and whisk lightly until you get a homogeneous mixture.
Bring the sauce to a boil. Cut the beef into large pieces, then add it to the sauce and cook for a few minutes over high heat.
Reduce heat to medium and let caramelize for 4 hours, stirring regularly to prevent the meat or sauce from sticking to the bottom of the pot.
Remove the meat from the heat and shred it using a meat tenderizer, then remove a quarter of the sauce. Return the shredded meat and the remaining sauce to the pan over very high heat for 1 hour and 30 minutes, stirring regularly. The meat should be confit.
Meanwhile, prepare the coleslaw: peel and grate the carrots, chop the white cabbage and iceberg lettuce.
Prepare a vinaigrette with white vinegar, sunflower oil, honey, and lime juice. Season with salt and pepper and toss with the coleslaw.
Toast the brioche in a pan with clarified butter. The brioche should be golden brown.
Spread coleslaw (about two tablespoons) on the bottom of the brioche and add the BBQ beef. Finally, sprinkle chopped scallions on top.
