Roast Beef Sandwich Delight

 Roast Beef Sandwich Delight

Ingredients

1 sweet onion

2 celery stalks

3 carrots

4 tomatoes

Olive oil

4 chillies

1 chorizo

1 piece of pork (leg/shoulder)

100ml tomato paste

100ml Coca Cola

200ml dark beer

3 tablespoons brown sugar

Salt

3 bay leaves

1 bunch of coriander

Bread:

300g plain flour

Salt to taste

1 tablespoon bicarbonate of soda

3 tablespoons brown sugar

150ml cold water

2 tablespoons olive oil

Pickle:

½ head of cabbage

½ red cabbage

Bicarbonate of soda to taste

1 red onion

Cider vinegar to taste

Sugar to taste

Salt to taste

Preparation

1. Start by peeling the onion, cleaning and cutting the celery stalks, peeling the carrots and cutting them into thick slices; set aside the carrot and onion skins and boil them in half a litre of water, in case you need a little stock to water your slow-cooked stew; wash and cut the tomato into coarse pieces.

2. Drizzle a generous drizzle of olive oil on the bottom of an ovenproof dish and arrange the onions, celery, carrots, tomatoes and chillies on top; add the sliced ​​chorizo ​​and arrange the pork on top.

3. In a bowl, combine the tomato pulp, Coca-Cola and dark beer; pour this mixture over the mixture and add brown sugar, salt and a few bay leaves.

4. Cover with greaseproof paper and bake in a preheated oven at 150ºC for a minimum of 6 hours.

5. 5. For the bread, mix the plain flour, a pinch of salt, baking soda, brown sugar, cold water and olive oil in a large bowl; mix everything well until you get a smooth, well-bound dough; let it rest for at least half an hour before using.

6. Knead again, divide the dough into at least eight parts, knead into balls and roll each ball out until it is half a centimetre thick; brush a very hot frying pan with olive oil and bake each of the loaves.

7. For the pickle, very finely slice half a cabbage and half a red cabbage and blanch them in boiling water with a little baking soda; remove to a bowl of cold water and drain as well; let dry completely and transfer to a deep bowl; very finely slice a red onion and add to the cabbage; add cider vinegar, sugar and leave to season until serving. 8. Once the meat is ready (it starts to fall apart), remove it to a cutting board and, using two forks, shred the meat and break up the roast's sides.

9. Serve as if it were a Portuguese taco, first the bread, then the cabbage and the meat; you can add the meat sauce, a few drops of lime or lemon juice, fresh coriander... whatever you like!