Beef beer and bacon buns

Braised beef, beer and bacon in a bun. This is snack food at its finest.

A few weeks ago I was in Berlin on a trip for work, and absolutely loved it. One of the meals I ate while I was there was beef braised in a dark lager. Perhaps I was exhausted from walking around, perhaps it was because I was cold from trekking the length of Mitte and back again, but it was delicious.

I love braised beef, with the deep flavour it brings to the table. But, it is profoundly poor food to eat on the go. So, I decided to take a page out of TheWoksofLife, put it in a bun.

First was the beef itself. I seared cheap chuck before placing it in the slow cooker, with sliced shallots, garlic, bay, herbs, beef stock and a bottle of dark Czech lager. Slow cook it for about 6-8 hours, and then let the whole thing cool down and then pinch the beef to shred it.

Second, fry the bacon lardons until nice and crispy. Dice the cooked pieces and mix in with the cold beef mixture. Set aside.

DSC_0022

For the buns, use the basic recipe for Butter Buns. Except this time add in some garlic powder into the flour to add extra flavour. After it has proved, do not shape the dough into ball. Instead, create mini pancakes and place a spoonful of the mixture in the middle. Bring the sides up and pinch it together to seal the parcel. Let the dough rise again for about 20min.  Brush with egg wash and dust with pinch of poppyseed before baking for 15min.

Let cool, go on a trip, and enjoy some Kick-Ass buns. For added kick it is worth adding some hot sauce or garlic sauce to the beef beer and bacon buns.

Beef Beer and Bacon Buns

Beef beer and bacon buns

Beef beer and bacon buns

Ingredients

  • 450g beef
  • 1 500ml bottle of dark beer
  • 2 shallots finely sliced
  • 2 cloves or garlic crushed
  • 300ml beef stock
  • 120g smoked bacon lardons
  • 2 tsp Herbes de Provence
  • 1TB olive oil
  • 2tsp garlic powder

Instructions

  1. Place half the olive oil in a frying pan, in batches sear the beef and then place into a slow cooker. Add the shallots, herbs de provence and garlic. Place slow cooker on low and add the stock and beer. Slowly cook for 6-8 hours. When finished, cool mixture down and shred beef.
  2. In frying pan, crisp up the bacon and dice. Add this to the beef mixture.
  3. Separately, create a batch of butter buns. To the flour add the garlic powder.
  4. When dough has proved, divide into 12. Flatten each section into a disc and place a spoonful of mixture into the centre. Bring the edges up and seal into a parcel. Place on a baking sheet and rest for 15min.
  5. Bake for a further 15min. Enjoy.
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