Throwdown's Sloppy Joes

  • For bbq sauce (or you can use 1 jar mesa grill bbq sauce):
  • 2 tbsp rapeseed oil
  • 1 medium onion, coarsely chopped
  • 3 cloves garlic, coarsely chopped
  • 480ml tomato ketchup
  • 120ml water
  • 2 tbsp ancho chilli powder
  • 1 tbsp paprika
  • 2 tbsp Dijon mustard
  • 2 tbsp cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 to 2 tbsp chipotle puree (depending on how spicy you want it)
  • 1/4 tsp chilli de arbol or cayenne
  • 2 tbsp dark brown sugar
  • 1 tbsp honey
  • 2 tbsp molasses
  • Pinch salt and freshly ground black pepper, plus more for seasoning
  • For the garlic toast
  • 90g unsalted butter
  • 2 cloves garlic, finely chopped
  • Salt and freshly ground black pepper
  • 8 (1cm) slices sourdough bread
  • For the neat joes
  • 1 tbsp rapeseed oil
  • 900g ground braising steak
  • Salt and freshly ground black pepper
  • 100g small dice red onion
  • 90g small dice roasted poblano chilli
  • 90g small dice roasted red pepper
  • 90g small dice roasted yellow pepper
  • 4 cloves garlic, finely chopped
  • 1 tbsp ancho chilli powder
  • 300ml BBQ sauce, recipe above
  • 60ml water
  • 60ml tomato ketchup
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tbsp honey
  • 1 tbsp brown sugar
  • 1 tbsp molasses
  • 2 tbsp apple cider vinegar
  • Handful of chopped fresh flat-leaf parsley or coriander leaves, plus more for garnish
1) For the bbq sauce:
Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomato ketchup and the water and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes.

*transfer the mixture to a food processor and puree until smooth, season with salt and pepper, to taste. pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.

2) For the garlic toast:
Combine the butter and garlic in a small saucepan and cook over low heat until the butter is melted. Season with salt and pepper, to taste. Remove from the heat and let sit 5 minutes.

3) Preheat the grill.

4) Put the bread on a baking sheet and grill until both sides until lightly golden brown, about 1 minute per side. Remove from the oven and brush them with the garlic butter. Transfer to a serving platter and set aside until ready to serve.

5) For the neat joes:
Heat the oil over high heat in a large high-sided saute pan until the oil begins to smoke. Add the beef, breaking it up into small pieces using a metal spatula or wooden spoon, season with salt and pepper, to taste, and cook until golden brown. Remove with a slotted spoon to a plate. Drain off all but 1 tbsp of the fat from the pan.

6) Add the onion and celery and cook until soft, about 3 minutes. Add the poblano, peppers and garlic and cook for 1 minute. Add the ancho powder and cook for 30 seconds. Add the bbq sauce, 60ml of water and the tomato ketchup, bring to a boil and cook, stirring occasionally, until slightly thickened, about 5 minutes. Reduce the heat to medium-low, stir in the mustard, worcestershire, honey, brown granulated sugar and treacle. Cover and simmer for 15 minutes. Remove the cover and continue cooking until slightly thickened, about 10 minutes longer. Add the vinegar, season with salt and pepper, to taste, and stir in the handful of parsley or coriander.

7) Top slices of the garlic bread with some of the sloppy joe mixture, sprinkle with coriander or parsley.

*when blending hot liquids: remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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