Another “Mighty Spice“-inspired/stolen recipe.
400g braising/casserole/stewing steak
1 onion, quartered and sliced
3 garlic cloves, finely chopped
4 tomatoes, chopped
1 tsp oregano
1 tsp dried thyme
1 small red chilli, finely chopped
2 tbsp white wine vinegar
2 tbsp tomato purée
salt and pepper
3 cloves garlic, finely chopped
handful fresh coriander
2-3 spring onions, sliced
1 small lettuce, shredded
bowl of strong cheddar, grated
a few baby tomatoes, halved
a few gherkins, thinly sliced
1 carrot, cut into matchsticks
Put a large pan of water onto boil. Add the beef, lower to a simmer and cook for approximately 1 hour. Once cooked through remove from the water and leave to cool on the side. In the meantime, why not make your flatbread dough, salad-y item, garlic mayonnaise (just throw all the ingredients into a bowl of mayonnaise, stir and hey presto!) and start on the sauce?
Heat some oil in a separate saucepan and add the onion and garlic, sweating for approximately 8 minutes. Bung in the rest of the “Beef” ingredients (apart from the cooking beef and flatbreads, obviously…!) reduce the heat to as low as possible, cover and cook for 20 minutes, stirring occasionally. Remove the lid and really reduce the sauce down to a thick, gorgeous gloop. Yes I just used the word gloop in a good way.
This is where an extra pair of hands comes in useful but if like most of us you are blessed with just the two I would do the following in this order:
1. Flake the beef into the gloop, stir really well and heat through until everything is piping hot. Reduce heat to minimum, cover and move onto step 2.
2. Hey, you made it! Start rolling out and cooking your flatbreads, throwing each cooked one onto a hot plate under a (clean!) tea towel to keep them warm.
Et voilá – all that remains is to serve up. Put the beef into a large bowl so everyone can help themselves (or even just serve in the saucepan if you want to save on washing up). Frisbee out the flatbreads, dollop on the mayo, bang on the beef and fling on the salad. That’s one mighty fine wrap you got right there, I tell ya.