Pulled veal sandwich
Ingredients:
- 200 g veal neck
- 1 small Turkish roll
- 25 g carrots (julienne)
- 15 g red onions
- 1 tsp sea salt
- 1 tsp black pepper
- 2 vegetable stock cubes
For the sauce:
- 40 g Greek yoghurt
- 1.5 tsp sambal
- 1.5 tsp lemon juice
- Pinch of garlic powder
- Pinch of black pepper
- Pinch of sea salt
- A few leaves of fresh parsley
Nutrition values
54
20
52
4
> 60 minutes
veal neck
*
frying
stewing
609
Chantal Recepten
Preparation
Add the stock cubes to 1.2 litres of water and bring to the boil. Sear the meat (I used a 600g piece of veal neck, but needed just 200g for this recipe) on all sides and then place it in a slow-cooker. Pour in the stock until the meat is submerged. Leave the meat in the slow-cooker for 6-7 hours. Remove when cooked (thoroughly) and shred the meat with two forks, or just pull apart with your hands (it is pulled veal after all).
Season the meat with salt and pepper and mix in well. Finely chop the parsley and make the sauce meanwhile by mixing all the ingredients (including the finely chopped parsley) in a bowl. Cut open the Turkish roll, place a leaf of iceberg lettuce on the base, spread some of the sauce over this, put half the meat on top, then the julienne carrot strips and the red onion and finish with the other half of the meat. Spread the remaining sauce on top.
ENJOY!
This recipe is made with Peter's Farm Rosé Better Life Veal.