Categories: Meals
Ingredients
- 1⅛ Pounds Ground Beef
- 4 Potato Buns
- 11/2 Pounds Russet Potatoes
- 1/2 Cup Barbecue Sauce
- 2 Carrots
- 1 Bunch Lacinato Kale
- 1 Yellow Onion
- 2 Tablespoons Tomato Paste
- 2 Tablespoons White Wine Vinegar
- 1 Shallot
- 1/4 Cup Mayonnaise
Directions
-
Preheat the oven to 475°F. Wash and dry the fresh produce. Slice the potatoes lengthwise into 1-inch-thick wedges. Peel and small dice the onion. Remove and discard the kale stems; thinly slice the leaves. Peel the carrots and cut into matchsticks. Halve the buns. Peel and thinly slice the shallot; place in a bowl with the vinegar.
-
Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, skin sides down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven and season with salt and pepper to taste. Transfer to a serving dish.
-
While the potatoes roast, in a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the ground beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned and just cooked through. Carefully drain off and discard the drippings. Transfer the cooked beef to a bowl and set aside in a warm place, leaving any browned bits (or fond) in the pot.
-
While the potatoes continue to roast, add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until dark red. Add 1 cup of water and cook, scraping up any fond from the bottom of the pot, 30 seconds to 1 minute. Add the cooked beef and barbecue sauce; season with salt and pepper. Simmer, stirring occasionally, 8 to 10 minutes, or until the liquid has thickened slightly. Remove from heat and season with salt and pepper to taste.
-
While the filling simmers, in a large bowl, combine the kale, carrots, mayonnaise and shallot-vinegar mixture; season with salt and pepper. Drizzle with olive oil and toss to coat; season with salt and pepper to taste. Transfer to a serving dish.
-
While the potatoes continue to roast, place the buns on a sheet pan, cut sides up. Toast in the oven 2 to 3 minutes, or until the edges are slightly crispy. Remove from the oven and transfer to a serving dish. Divide the filling between the toasted bun bottoms; complete the sandwiches with the bun tops. Serve with the roasted potatoes and salad on the side. Enjoy!