Ingredients
- 2 cloves garlic, crushed
- 1 fresh long red chilli, chopped finely
- 2 tbls brown sugar
- 1 1/2 cup (420g) tomato sauce (ketchup)
- 1 1/2 tbls Worcestershire sauce
- 2 tbls apple cider vinegar
- 750g beef rump or brisket
- 6 bread rolls
Directions
1. Place garlic, chili, sugar, sauces and vinegar in a 4-5L slow cooker. Stir well to combine, add beef and turn to coat in mixture.
2. Cook covered, on low, for 8 hours
3. Carefully remove beef from cooker, shred meat coarsely using two forks
4. If sauce is still thin, then can transfer to a large saucepan, bring to the boil over medium heat. Boil, uncovered, for about 10 minutes or until thickened. Stir in beef
5. Serve in rolls.
Recipe from Women’s Weekly