Summertime recipes – pulled beef rolls in cola BBQ sauce

We all know summer is the perfect (and only!) time to enjoy outside dining in the form of picnics – whether with friends or family, they’re always so much fun! However the food we take along for a picnic can sometimes be a bit boring; cheese and ham sandwiches, sausages rolls, crisps – not very exciting. So we’ve found a recipe for our ‘summertime recipes’ this week that will change picnics forever. How do pulled beef rolls in cola BBQ sauce sound? Fantastic, in our opinion!

This recipe is one you’ll need to prepare and start cooking the day before your picnic rather than spontaneously on the day – but once you’ve tasted the end result, we’re sure you’re going to think it’s worth it. Take a look at the ingredients and recipe below…

Here’s what you’ll need:

2.2kg top rump of beef
4 onions
600ml of cola, (If you’re not a fan, try lemonade to sharpen it up or ginger beer for a real kick)
300ml of tomato ketchup
4 tbsp of balsamic vinegar
2 tbsp of cider vinegar
4 tbsp of Worcestershire sauce
1 tbsp of chilli flakes, (if you don’t like spicy food, please don’t put this in! You can use smoked paprika in its place for a more mellow taste)
1 tsp salt
1 tsp black pepper

Here’s what you’ll need to do:

1. Dice the onions as small as possible (they will form part of the BBQ sauce)
2. Line the bottom of your slow cooker with the onions
3. Sprinkle over the crushed chillies, salt and pepper, then add the Worcestershire sauce, balsamic and cider vinegars to the bowl
4. Pour the cola (or other fizzy drink) into the slow cooker. It should bubble up a bit but if you take your time you should avoid getting it all over the kitchen ceiling
5. Add the ketchup to the pot and stir all of the ingredients together
6. Take your joint of meat and make sure it is free of all netting or paper that you bought it in. Slowly lower it into your barbecue sauce base liquid
7. Cover the meat fully with the liquid because some of the liquid is going to be lost as you’ll be leaving it to cook for 12 hours/overnight
8. Place the lid onto the slow cooker and turn it on – making sure you use the ‘LOW’ setting. Leave for 12 hours/overnight
9. The next day, prepare your rolls – make sure they’re quite ‘bready’ and chunky. This will act as a sponge for your BBQ sauce. A joint of beef this size is enough for at least 15 large rolls
10. Remove the lid from the slow cooker and gently lift the meat from the pan and into a large bowl. The meat should be very tender (falling apart)
11. Transfer a quarter of the remaining BBQ sauce from the slow cooker into the bowl with your meat and stir it in
12. Now stuff your bread rolls with your pulled beef, and make sure you pile lots of meat in there

Wrap each roll in foil, fill up a bag and get out in the sunshine to enjoy them! You can add mustard or more potent chilli sauces to vary the kick – just make sure you take extra for everyone, because we don’t think one will be enough!