新奧爾良「窮人碎肉三文治」Sloppy brisket po’ boy

Sloppy-brisket-poboy

份量Serve:  4

材料 INGREDIENTS
橄欖油 olive oil
190克 剩食火雞 190g leftover cooked turkey, preferably brown meat
1個 青檸 1 lime
2湯匙 酸甜辣椒醬 2 tablespoons sweet chilli sauce
2 件 中型法包 2 medium baguettes
1瓣 大蒜  1 clove of garlic
3厘米長的新鮮薑片 3cm piece of fresh ginger
海鹽 sea salt
特級初榨橄欖油 extra virgin olive oil

做法 Method

1.先預熱焗爐180 ºC /350ºF/。用煎鍋以小火加熱牛肉汁,也可在足夠的熱水上放盤子加熱牛肉汁,不時攪拌。把牛腩肉切成薄片或撕開並加入牛肉汁裡煮數分鐘。同時,把意大利拖鞋麵包放進焗爐焗5分鐘加熱。
Preheat the oven to 180ºC/350ºF/gas 4. Heat the leftover gravy from the mothership recipe in a pan or tray on a low heat with enough boiling water to loosen, stirring occasionally, then either slice or pull apart the brisket and add it to the gravy for a few minutes. Meanwhile, place the ciabatta in the oven for 5 minutes to warm through.

2.當意大利拖鞋麵包轉暖時,把麵包打直切開一半(即闊面)及加入牛腩肉和牛肉汁,份量可自行決定。把茴香醃黃瓜、醃洋蔥及紅辣椒切片及灑在麵包上。切碎生菜及水芹(如適用)加在麵包,再塗上芥末。把麵包合上及切成4件便可享用。你亦可隨意以三文治蘸剩餘的牛肉汁。
Once warm, cut the ciabatta in half lengthways (so you end up with two wide halves) and spoon the leftover meat and as much gravy as you like over the base. Slice up the dill pickles, pickled onions and chilli and dot over the top. Shred up and pile the lettuce and some retro cress (if using) on top for a bit of crunch, then spread the mustard on to the top side of the ciabatta. Sandwich together, slice into four and shove it in your gob. Feel free to dip your sandwich in any extra leftover gravy.

貼士:這款三文治可用任何剩食的肉作材料,亦可用其他你喜歡的麵包。
Tip: This style of sarnie works really well with pretty much any leftover meat and, of course, can be done in individual baps if you prefer.


More about this recipe: http://www.jamieoliver.com/recipes/beef-recipes/sloppy-brisket-po-boy

Special thanks on translation: Ms Sylvia Lau 

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