Summary

Ingredients

• 1 ½ kg roast beef from the leg
• 4 medium onion (s)
• 3 cloves garlic
• 1 glass pickled cucumber (s), cut into sticks
• 400 ml barbecue sauce
• beef broth
• 200 g cheddar cheese, red, rated
• 1 cup crème fraîche
• 1 bunch spring onion (s)
• 12 rolls (ciabatta rolls)
• mustard
• salt and pepper
• fat
• chili

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Instructions

1. Cut the onions into rings and the garlic into small slices. Season the roast beef with pepper and sear it in one piece on all sides in a little fat.
2. Layer the onion rings in the bottom of the crock pot. Add the garlic and place the roast beef on top. Add some water to the pan to loosen the roast and add to the slow cooker. Add the cucumber sticks together with the liquid and fill up with beef stock until the roast is covered with liquid and can no longer be seen. Simmer on low heat for 8 hours.
3. Pour the liquid through a sieve and return the roast with onions, garlic and cucumber to the saucepan. Peel the roast with two forks or a blender until you get a tuna-like mass. It shouldn`t be too soggy and may contain a few larger pieces.
4. Add the barbecue sauce to taste and mix well. Season with salt, pepper, mustard and possibly chilli. Simmer on high for an hour.
5. Put a good portion of meat on a sliced bread roll. Sprinkle with the cheddar. Spread a dollop of crème fraîche on top and garnish with the spring onions cut into rings.