Mellow Mummy: Cooking with Kids : Slow-Cooked Shredded Beef with Honey Mustard Bread Rolls : Taking life as it comes...

Tuesday, 19 November 2013

Cooking with Kids : Slow-Cooked Shredded Beef with Honey Mustard Bread Rolls

Unilever Kitchen challenged me and the girls to come up with an inspiring winter warmer recipe using some of their household names such as Knorr, Bovril, Hellmanns, Maille and Flora.  This weekend, the three of us got cooking to make this sumptuous dish of slow-cooked shredded sticky beef with honey mustard bread rolls.  Holly made the beef and Lara made the bread - it was definitely a team effort and the smell of the beef cooking filled the house with scrumptiousness all day!
Beef roasting joint (approximately 1kg)
2 garlic cloves, crushed
2 tablespoons tomato puree
2 tablespoons Bovril
1 tablespoon Maille wholegrain mustard
2 heaped tablespoons brown sugar
A sprinkling of black pepper
1 Knorr Beef Stock Pot
2 tablespoons hot water
  • Place the beef joint whole into the slow-cooker pot.
  • Mix the remaining ingredients in a bowl and pour over the beef.
  • Cover and cook for 7-9 hours on a low setting.
  • When you are ready to serve, take the joint out and shred it using two forks.  Put the meat back into the slow-cooker pot and mix it up with all the lovely juices.
750g Strong white bread flour
60g Flora Buttery
7g fast action dried yeast
450ml tepid milk
1 tablespoon Maille Dijon mustard with Honey
1 teaspoon salt
For the glaze
2 teaspoons Maille Dijon mustard with Honey
1 egg, beaten
  • Rub the Flora Buttery into the flour with your fingertips.
  • Stir in the yeast and salt.
  • Make a large well in the middle and pour in the milk and mix in the mustard with a wooden spoon.
  • Using your hands, bring the mixture together to make a soft yellow dough.  Turn it out onto the worktop or board and knead hard for 10 minutes until the dough turns smooth and elastic.  Place it into a clean well-oiled bowl, cover tightly with cling-film and leave in a warm place for 1.5 hours to rise.
  • Once risen, split the dough into 16 to 18 small pieces and roll them into balls.  Place them onto greased baking trays and leave for another 30 minutes until they double in size.
  • Preheat the oven to 220 degrees centigrade while you are waiting.
  • Just before you put the rolls into the oven, mix the egg and the remaining mustard together to make a glaze.  Brush over the rolls and sprinkle with sesame seeds.
  • Bake for 15 minutes until golden brown.
  • Serve warm. 
To serve, spread the rolls with lashings of Hellmanns mayonnaise and fill with shredded lettuce and large handfuls of shredded beef.  We ate our lovely warm beef rolls with Colman's Season & Steam Garden Herb Potatoes.
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