Goulash-Style Slow Cooker Braised Beef D-I-Y Wrap and Sandwich Platter
Goulash-Style Slow Cooker Braised Beef D-I-Y Wrap and Sandwich Platter
- Prep Time: 30m
- Cook Time: 9h15
- Total Time: 9h45
- Serving: 8
A hearty, slow-cooked Goulash-inspired braise is brought to life by tender stewing cuts of beef along with warming spices such as bay leaf and allspice. And while this type of dish is typically served on cool summer days or during the chillier months of the year, this recipe makes a case for goulash-style braised beef at any time of year. The tender fork-apart beef is perfect for a D-I-Y wrap and slider platter situation when you’ve got a bunch of folks to entertain. Offer fun toppings and sauces such as horseradish-mustard aioli, shredded cheese, and pickled onions highlight the hearty, beefy main attraction.
About this recipe, the developer Dan Clapson says, “trust me when I say a fun outdoor dinner has never been more fun…or affordable! Quantities and ingredients suggested for the platter are approximate and open to your creativity. Want pickled jalapenos? Sure! Craving a crunch of crispy-fried onions? Go for it!”
Ingredients
Braised Beef
4 lb (2 kg) Beef Sirloin Tip Oven Roast, cut into 3 or 4 chunks
2 onions, halved and thinly sliced
4 cloves garlic, minced
4 cups (1 L) beef broth (see Tip*)
½ cup (125 mL) tomato paste
¼ cup (60 mL) dill pickle brine
1 tbsp (15 mL) Worcestershire sauce
2 bay leaves
1 tbsp (15 mL) EACH dried marjoram and sweet smoked paprika
1 tsp (5 mL) EACH caraway seeds, ground allspice, garlic powder and salt
Horseradish-Mustard Aioli
½ cup (125 mL) honey mustard
1 tbsp (15 mL) EACH yellow mustard and cream horseradish
To Serve
12 slices Cheddar cheese
2 cups (500 mL) shredded mozzarella or white Cheddar cheese
2 cups (500 mL) sliced dill pickles
2 cups (500 mL) cherry tomatoes, quartered
1 cup (250 mL) pickled red onions
Sour cream
Kettle chips
Directions
1. Braised Beef: Heat oil over medium-high heat in a large skillet; brown beef, turning, until browned on all sides. Transfer to a minimum 4-qt (4 L) slow cooker; add onions and garlic.
2. Combine broth, tomato paste, pickle brine, Worcestershire sauce, bay leaves, marjoram, paprika, caraway seeds, allspice, garlic powder, salt and 2 cups (500 mL) water in a medium bowl and pour over of beef and vegetables.
3. Cover and cook on HIGH for 1 hour. Reduce slow cooker to LOW and cook for about 8 hours or until beef is fork-tender.
4. Skim fat from liquid and discard bay leaves. If desired to intensify the flavour of the braised beef, ladle half of the braising liquid into a saucepan and bring to a boil over high heat; reduce heat and simmer until reduced by three-quarters, then return to the slow cooker.
5. Use two forks or mixing spoons to gently pull beef into shreds. Keep warm. (Braised Beef can be cooled and refrigerated in an airtight container for up to 3 days. Reheat in a large pot on the stovetop over medium heat until bubbling before serving.)
6. Horseradish-Mustard Aioli: Meanwhile, whisk together mayonnaise, honey mustard, yellow mustard and horseradish in a small bowl; cover and refrigerate until serving, for up to 3 days.
7. To Serve: Place raised beef in a heat-retaining vessel (such as a warmed French Oven or slow cooker set on WARM). Arrange buns, wraps, etc. cheeses, dill pickles, tomatoes, pickled onions, sour cream, chips and Horseradish-Mustard Aioli in bowls and on platters surrounding beef.
Notes
*Use a good-quality beef broth for this recipe for the best flavour, choosing a reduced-sodium or no-salt-added broth, if you prefer.
