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Sloppy Joes with Pickled Onions

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Level: Easy

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Description

Sloppy Joes have a little bit of a tarnished name having been seemingly born from the canned food era. It was a Baby Boomer fascination that forever ruined a generation’s appeal for anything canned. But time heals all wounds, and the distant memory of canned Sloppy Joes appears to have died off. That, and whispers and rumors of it attaining its former glory warranted a closer examination. Here’s the final result!

Ingredients

  • FOR THE SLOPPY JOES:
  • 3 Tablespoons Extra-virgin Olive Oil, Divided
  • 2 pounds Ground Beef
  • 1 cup Red Pepper Chopped
  • 3 cloves Garlic, Peeled And Minced
  • 1-¼ cup Ketchup
  • ⅓ cups Worcestershire Sauce
  • ½ cups Barbecue Sauce
  • 2 teaspoons Tomato Paste
  • 1-½ cup Water
  • 1 teaspoon Salt (to Taste, Of Course)
  • 1 teaspoon Pepper (to Taste, Of Course)
  • ½ teaspoons Crushed Red Pepper Flakes
  • 8 whole Hamburger Buns
  • FOR THE PICKLED ONIONS:
  • 1 whole Red Onion, Sliced
  • 7 whole Coriander Seeds
  • 7 whole All Spice Berries
  • 10 whole Peppercorns
  • 1 cup Red Wine Vinegar
  • 1 clove Garlic, Sliced
  • 1 cup Water
  • 2-½ Tablespoons Sugar
  • 1-½ teaspoon Salt

Preparation

For the Sloppy Joes:

Place 1 tablespoon of olive oil in a large Dutch oven over medium-high heat for 30 seconds. Toss in the ground beef and slightly brown, 10-12 minutes. Drain the beef in the colander and reserve approximately 1 tablespoon of the oil from the beef in the Dutch oven. Discard the rest of the grease.

Place the pepper into the pot and sauté, 4-5 minutes. Add the garlic and cook an additional 30 seconds. Return the beef and toss. Add the ketchup, Worcestershire sauce, barbecue sauce and tomato paste and mix to combine. Add 1-1½ cups of water and mix. Toss in a pinch of crushed red pepper flakes, cover and simmer for 30 minutes. Remove from heat and set aside.

Lightly apply remaining oil and salt to the cut side of the hamburger buns and toast over medium heat on a cast iron pan or under a broiler till lightly browned.

For the pickled onions:

Put the onions in a glass jar or dish and set aside.

Place the spices in a medium pot over medium heat and allow them to bloom for 2-3 minutes, stirring as to avoid burning. Add red wine vinegar, garlic, 1 cup water, sugar and salt, then bring to a boil. Boil for 30 seconds then remove from heat and pour over the sliced onions in their container. Allow it to cool to touch then refrigerate till used. Will last in the refrigerator in a sealed container for a month, though best used with in a week.

Assembly requires a generous amount of the Sloppy Joe mix placed on a bun topped with the pickled onion (and/or pickled jalapeños). Serve with either coleslaw or potato salad. Indulge!

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