Sloppy Joe
Ingredients
- 500 gGround beef 15% fat (fresh)
- 1 pcYellow onion (finely chopped)
- 1 pcGreen bell pepper (finely diced)
- 2 pcGarlic (minced)
- 30 gUnsalted butter
- 200 mlTomato juice
- 1 tbspBrown sugar
- 1 tbspMustard
- 1 tspSweet paprika
- 1 tbspRed wine vinegar
- 1 tbspTomato paste
- 1 tbspWorcestershire sauce
- 4 pcBrioche burger bun (halved)
Method
Ground beef bound by a short, glossy, and syrupy tomato sauce. The filling is tender, perfectly coating the brioche bun without making it soggy.
- 1
In a skillet, melt the butter. Add the finely chopped onion and diced bell pepper. Sweat over medium heat until translucent and soft to the touch.
- 2
Increase the heat and add the ground beef. Break up the meat with a fork to avoid large chunks. Sear until the juices start to caramelize at the bottom of the pan.
- 3
Add the garlic, paprika, sugar, and tomato paste. Deglaze with red wine vinegar, scraping the bottom. Pour in the tomato juice, mustard, and Worcestershire sauce. Reduce over low heat until the sauce coats the meat.
- 4
Split the buns and toast them under the broiler until golden. Spoon a generous portion of the mixture onto the bottom bun. The filling should be creamy and hold its shape.
Frequently asked questions
How do you get this dish right?
- Don't stir the meat too much at first to allow proper browning and caramelization.
- The sauce is ready when it no longer runs on the plate but remains supple.
- Toast the inside of the buns with a bit of butter to create a moisture barrier.
How long does this dish keep?
The meat keeps for 3 days in the fridge. It tastes even better reheated as the flavors develop.
