Credit: Swan Valley Cook, Caroline Taylor
Slow Cooked DOB Ingredients
- 1kg Dandaragan Organic Beef round steak, whole, bone out
- 750mL beef stock
- 1 green capsicum, deseeded, roughly chopped
- 1 onion, peeled, halved
- 250g of button mushrooms, halved
- 1 tsp smoked paprika
- ½ tsp coriander seed, ground
- ½ tsp cumin, ground
- ½ teaspoon onion powder
- ¼ tsp cayenne pepper
- Ciabatta rolls (or nice rectangular turkishbread rolls will do)
- Provolone cheese, sliced
- Red natural cheddar slices (burger cheese slices also work a treat)
- Red onion, finely sliced with a squeeze of lemon juice
- Pickled jalepenos, sliced
- Charred red peppers
- Olive oil
- Cold beer (optional!)
- Any other fillings or sauces you like really, have fun with it!
This recipe feeds the whole family!
To cook the beef for sandwiches, place all ingredients into the slow cooker and cook at low for 8 hours or until beef is tender. This can be done when you go to bed the night before if you time it right.
Once cooked carefully remove beef from cooker reserving 50ml of cooking liquid and chill in the fridge.
While chilling, its time to deal with the left over deliciousness in your slow cooker. You can strain the juice from the vegetables and freeze to use as a stock to cook more beef in or to add to your next bolognaise or chilli con carne. But another fantastic option is simply to add some cream and blitz it all together in your food processor or with a stick blender and you have your self an amazing cream of mushroom soup!
When beef is completely chilled slice thinly and gently toss though reserved cooking liquid. Now it is time to get your ingredients ready to begin serving your sandwiches!
Preheat oven to 220ºc
Cut ciabatta rolls in half, on the base spread a decent amount of mayonnaise right to the edges then a genorousmound of sliced beef, two triangles of red cheddar and finish off with the provolone.
Brush the top half of the bun on the cut side with olive oil and place both halves of the bun on a lined oven tray.
Place tray into the oven and bake for 5 minutes or until top is toasted and the cheese is completely melted on the bottom half.
Over the cheese you can now put your red onion, jalapeno, charred red pepper slices and whatever filling you have decided upon!
Your Philly cheese is ready to have it’s lid put on and be eaten right away with that cold beer!