Slice of marinated beef with a bread roll
- Fine slices of beef (sirloin, air-dried beef, etc.)
- Bread roll
- Barbecue Dip & Glaze sauce, apple juice, olive oil
- Coleslaw (cabbage salad, see tip)
Cut the beef into fine slices. Mix the Barbecue Dip & Glaze sauce with the olive oil and apple juice. Pour the mixture onto the meat and leave to marinate for 2-3 hours. Cook the meat in a frying pan or under the grill, and garnish the bread roll with meat and coleslaw.
Ingredients: white cabbage, carrot, salt and pepper, honey and mustard dressing (Jermayo), sugar, vinegar
Grate the cabbage and carrot or cut into fine strips and set aside in a plastic bag or colander. Salt and rub the cabbage with both hands until it is soft and almost transparent.
Put the cabbage in a colander and rinse off the salt with cold water, before leaving the cabbage to drain for a few seconds.
Finely chop the onion or cut into fine half-rings. Mix the dressing with a spoonful of mustard. Mix everything thoroughly with the cabbage and taste. If it tastes too acidic, add a little sugar and if it’s too sweet, add a drop of vinegar.
Leave to rest in the refrigerator until the mixture has taken on the flavour.
This is a good salad to accompany your barbecues!
For a change, you can also add a few slices of gherkin and/or apple and/or small pieces of red pepper, cashew kernels or walnuts.