Roast beef buns with blueberry and juniperSandwiches Nigel Slater recipesI have given details for co
Roast beef buns with blueberry and juniperSandwiches Nigel Slater recipesI have given details for cooking the beef here in case you want to make it from scratch, but the recipe is really about leftovers, and Sunday lunch is more likely to be the source of your beef. The dressing is enough for at least 4 buns.Serves about 10picanha rump 1.2kgolive oil a littlered onion 1, medium sizedred-wine vinegar 6 tbsprosemary 4 sprigsjuniper berries 9blueberries 150gsugar 1 tbspbrioche buns 4watercress a good handful per personSet the oven at 200C/gas mark 6. Season the rump, rubbing a little oil, salt and finely ground black pepper on all sides. Warm a thin film of oil in a roasting tin over a high heat, then add the seasoned meat, letting it brown lightly on each side, turning it over as necessary. Transfer the meat to the oven and roast for 45 minutes to an hour, depending on how rare you like your beef. Remove the meat from the oven and leave to rest before carving.While the meat roasts, peel the red onion, slice it thinly and put it into a small mixing bowl. Pour over the red wine vinegar and add a little salt, then the spiky leaves of the rosemary, finely chopped. Lightly crush the juniper berries, then fold them into the onion and its marinade and set aside in a cool place.While the beef is resting, drain the marinade from the onions into a small pan. Add the blueberries, sugar and a grinding of black pepper, and bring to the boil. As soon as the sugar has dissolved, remove from the heat. The flavour should be slightly sweet and with a deep, fruity acidity. Set aside (it will keep for a few days in the fridge, covered).Split the brioche buns horizontally, then toast them on their cut sides until golden. I like to do this over a heated griddle pan, but a toaster will do. Slice the beef thinly, removing only enough for the sandwiches you are currently making (you will get at least 10 slices from the weight above). Wash and dry the watercress then place a handful on each bottom half of brioche, then add the beef, rings of pickled onions and a spoonful of blueberry dressing. Place the second half of each bun on top and serve.Nigel Slater -- source link
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