Pulled beef and Pink Lady® sandwiches

METHOD:

Juicy, tender and mouthwatering – these sandwiches are a must-make.

Season beef generously and place in a medium-sized pot.
Add onions, garlic, bay leaves and stock and bring to the boil.
Simmer with the lid on for 2½ to 3 hours.
Keep an eye on the meat and top up with additional stock or water if needed.
Remove meat from liquid and cool completely before shredding. Reserve 1 cup (250ml) of the cooking liquid.
Heat butter in a pan and add shredded meat.
Add chutney, reserved cooking liquid and coriander and stir through, coating meat.
Reduce until sticky, then set aside.
Combine slaw ingredients and set aside.
Assemble sandwiches by layering each toasted ciabatta slice with spinach, radish slices, pulled beef, apple slices and slaw. Top with another toasted ciabatta slice.
Repeat process with remaining ingredients.

Chef's Tip

Pretty good tip: Thinly slice spring onions lengthways and place them in a bowl of water and ice. This will cause them to curl and makes for a beautiful garnish.
Cook’s note: Swap sour cream for low-fat plain yoghurt if you prefer.
Pretty healthy: Swap toasted ciabatta for toasted gluten-free bread.

Pulled beef and Pink Lady® sandwiches

Cooking

serves

METHOD:

Chef's Tip

Recipe by:

Chad January

Share Pink Lady® Apples Recipe:

INGREDIENTS

Pulled beef

Slaw

For serving

Pink Lady® apple recipes you may like

Preparing your shopping list

Pulled beef and Pink Lady® sandwiches

Cooking

serves

Find Pink Lady® Apples

METHOD:

Chef's Tip

Recipe by:

Chad January

Share Pink Lady® Apples Recipe:

INGREDIENTS

Pulled beef

Slaw

For serving

Pink Lady® apple recipes you may like

Preparing your shopping list