Smoked chipotle sloppy Joes

Serves: 6
Course: Main Course
Cooking Time: 0 hr 45 mins

Ingredients

  • 4 tbsp sunflower oil
  • 1 red pepper, deseeded and diced
  • 2 cloves of garlic, peeled and sliced
  • 500g minced beef
  • 1 tin of chopped tomatoes
  • 1 tbsp tomato purée
  • 2 tbsp brown sugar
  • 1 tbsp yellow mustard
  • 2 tbsp Chipotle Tabasco sauce
  • Salt and pepper
  • 2 onions , peeled and sliced into thick rings
  • 6 floury baps or brioche buns
  • 6 slices Cheddar cheese.
  • Some pickled gherkins (optional)

1. Gently heat two tablespoons of the sunflower oil and add the pepper and garlic and cook for a few minutes till the pepper softens.

2. Add the beef, break it up and cook on a higher heat until it starts to colour, then add the chopped tomatoes, tomato purée, brown sugar, mustard and chipotle sauce.

3. Cook for 30 minutes over a very low heat until it’s dark and sticky, then seasonto taste with salt and pepper.

4. Meanwhile put the remaining oil and onions into a frying pan and cook for 20 minutes over a low heat and continue to cook until they turn a lovely amber colour.

5. Cut the baps in half and warm them up.

6. Spoon the meat mixture onto the baps and top with the onions, cheese and pickles.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford