Twice-cooked Nature's Fresh flat iron baps

15 mins
180 mins
  • 1.8kg Nature's Fresh flat iron
  • sea salt flakes and freshly-ground black pepper
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp Creole seasoning
  • 2 tsp celery salt
  • 1L beef stock
  • ¾ cup smoky barbecue sauce
  • 2 cups plain flour
  • vegetable oil, for deep frying
  • 24 cheese slices
  • 12 bap rolls
  • 1 head butter lettuce
  • mild mustard and smokey barbecue sauce, to serve
  • Season the beef generously with salt and pepper. Pour the oil into a Dutch oven set over a moderate-high heat and sear the beef on all sides until well-browned. Scatter with Creole seasoning and celery salt.
  • Return the beef then pour in the stock and barbecue sauce, then add water to cover. Bring to a simmer, fit the lid, then cook gently for 3 hours, until very tender. Remove the beef and set aside to cool slightly.
  • Slice the beef into 12 pieces, then dust with half the flour. Whisk the remaining flour with 2 cups water, dip the beef pieces, then fry in hot (180°C) vegetable oil for 3 minutes, until very crisp. Drain on kitchen paper then place the cheese slices on top while hot to melt.
  • Halve the rolls and arrange the lettuce on the bases, then top with the beef, mustard and smokey barbecue sauce.