Sourdough toast with pulled beef and green coleslaw
Is there anything better than a hearty slow cooker for fall weekend dinners? This recipe will undoubtedly become a new favorite. Cheese-gratinated sourdough bread topped with slow-cooked brisket, kale slaw and pickled onions - magical!
Ingredients · Servings 4
- Pulled beef
- 800 g beef brisket, or prime rib (From Sweden)
- rapeseed oil (From Sweden)
- 2 yellow onions (From Sweden)
- 4 cloves garlic (From Sweden)
- 0.5 dl tomato paste
- 1 bunch of fresh thyme (From Sweden)
- 2 bay leaves
- 3 dl dark beer
- 1 cup water
- 2 tbsp veal stock
- Pickled silver onion
- 1 silver onion (From Sweden)
- 1.5 dl water
- 1 dl granulated sugar (From Sweden)
- 0.5 dl vinegar 12%
- Gröncoleslaw
- 200 g kale (From Sweden)
- 1 egg (From Sweden)
- 1 tbsp Dijon mustard
- 1 teaspoon white wine vinegar
- 1 pinch salt
- 2.5 dl rapeseed oil (From Sweden)
- Serving
- 4 slices sourdough bread
- butter (From Sweden)
- 8 slices of grevé cheese (From Sweden)
Method
- Preheat the oven to 150 degrees. Pat the meat dry, season with salt and pepper.
- Slice the onion and garlic.
- Heat a large pot with a little oil and brown the meat thoroughly.
- Remove the meat from the pot, lower the heat and brown the onion until soft. Add the garlic and sauté for a minute. Add the tomato puree and let it roast with the onion.
- Add the thyme and bay leaves and pour over the beer, water and veal stock. Return the meat to the pot.
- Put a lid on the pot and cook the meat in the oven for 3-4 hours or until the meat is so tender that it can be pulled apart.
- Pickled silver onion
- Slice the onion thinly and finely. Bring water, vinegar and sugar to a boil in a saucepan. Remove from heat, set aside the onion and let cool. Refrigerate until ready to serve.
- Gröncoleslaw
- The ingredients should preferably be at room temperature. Crack the whole egg into a mixing bowl with high, narrow sides. Add the mustard, salt and vinegar. Finally, pour in the oil.
- Place the hand blender in the bottom of the jug and start mixing. When you see the mayonnaise starting to clump together at the bottom (it only takes a few seconds), you can gently move the hand blender upwards. Continue moving the blender upwards until everything is mixed and in just a few seconds you will have a creamy and delicious mayonnaise ready. Taste.
- Pull the kale leaves from the stems and mix the kale with 1-2 dl mayonnaise, depending on how creamy you want it.
- Serving
- Once you have removed the casserole from the oven, increase the heat to 225 degrees grill function. Spread the sourdough bread with butter and place the cheese slices on top. Gratin in the oven for about 7 minutes or until the cheese has a little color.
- Top the bread slices with coleslaw, pulled beef and pickled onions.
