Sloppy Joes is one of the all-time favorite American sandwich, a total classic dish! The trinity of ground beef, tomato paste or ketchup, and Worcestershire sauce is the base of this sloppy (hence the name) sandwich. It's an easy and fun dish to create, and it's even more fun to eat.
- 1 tablespoon olive oil,
- ½ kg ground beef sirloin
- 2 teaspoons brown sugar
- 2 teaspoons Cajun seasoning blend
- ½ Bombay onion, chopped
- 1 small red bell pepper, chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
1/4 cup tomato sauce
- 1 teaspoon tomato paste
- 2 Burger buns, split, toasted, and lightly buttered
- Garnish: pickles,
Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and Cajun seasoning. Add sugar and spice mixture to the skillet and combine.
When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer.
Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.
Serve with your favorite sides or dill pickles!
Paul Maurici is the executive chef of the very first Four Points by Sheraton Hotel in Indonesia. He oversees Food & Beverage department from its productions, to managerial; ensuring that his department is performing and delivering food experience at its best, generating not only revenue but also overall guests’ satisfaction.
Paul has been experienced in cooking and Food & Beverage management for more than 20 years. In 1994, he started his first role as apprentice, in a local busy Italian café at Melbourne, Australia. He moved to Western Europe and few more Melbourne’s well established restaurants, Paul really honing his culinary skills to what’s required in a fine dining establishment, as well as the events & catering categories.
Paul first hotel experiences was the Chef de Partie to Head Chef at the award-winning 5 star hotel in Melbourne, where he was also appointed as Head Chef in only 3 years of joining the company. In 2011, Paul set his footprints in Bali as Head Chef of a new café food store in Jimbaran Bali, expanding to four stores and Head in exclusive catering company in Seminyak. Then, his career path took him to the vibrant Singapore as a consultant chef on a gourmet burger café and opening head chef gourmet restaurant in Orchard Singapore.
Under his reign, Four Points by Sheraton Bali Kuta restaurants and bars serve up a selection of fun, social dining and entertainment experiences that cater to all tastes and moods. Boasting a wood-fired oven, The Eatery is the Four Points Brands’ signature all-day dining restaurant, while Vertigo rooftop lounge and swim-up bar offers a poolside menu and is the perfect location to enjoy cocktails at sunset. The lobby bar Wrapped is where you could find gelato, good coffee & wines. The Best Brew highlights the brand’s signature Best Brews™ program, showcasing the best hand-picked regional craft beer on the island.