Fursty Ferret Beef and Coleslaw Dogs
The ultimate comfort food for a cold winters evening
Serves 8 hotdogs
Prep Time: 20 minutes
Cook Time: 20 minutes
For the Dogs:
3 tbsp olive oil
4 x 225g sirloin steaks
2 medium onions, sliced
500ml Badger Fursty Ferret Ale
6 tbsp tomato ketchup
2 tbsp tomato puree
2 tbsp cider vinegar
2 tbsp dark brown sugar
3 tsp English mustard powder
3 - 4 tbsp chipotle paste, depending on brand used
8 brioche buns or hot dog rolls
For the Coleslaw:
1/2 large fennel, finely shredded
1/4 medium celeriac, grated
1 large carrot, grated
1/2 small red onion, finely chopped
3 tbsp mayonnaise
1 1/2 tsp Dijon mustard
15g fresh coriander, chopped
1. Place a couple of tablespoons of oil and seasoning on baking parchment and rub the steaks in it to coat. Pan fry the steaks for 2 - 3 minutes each side, depending on desired doneness of steak. Remove and keep warm.
2. Add the remaining oil to a saucepan, cook the onion for 5 minutes, add the Badger Fursty Ferret Ale, ketchup, tomato puree, vinegar, sugar, mustard powder, chipotle paste, and simmer for 10 - 15 minutes until the sauce has thickened.
3. Meanwhile mix all the coleslaw ingredients together and season.
4. Trim any fat off the steak and slice very thinly. Add the steak to the sauce and serve immediately in the rolls topped with the coleslaw.