You’ll Need
500g beef brisket or slow-cooked beef, shredded or chopped
4 crusty bread rolls
1 large onion, sliced
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
½ tsp cracked black pepper
150g mature cheddar, grated
50g mozzarella, grated
For The Burnt-End BBQ Glaze
4 tbsp smoky BBQ sauce
1 tbsp honey
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp apple cider vinegar
½ tsp smoked paprika
Optional But Dangerous
Pickles
Crispy fried onions
Jalapeños
Garlic mayo
Method
Preheat your air fryer to 190°C.
Place the sliced onion into the air fryer basket with the olive oil and cook for 6–8 minutes until softened and
beginning to caramelise.
Meanwhile, season the beef with the smoked paprika, garlic powder, onion powder, sea salt, and black pepper.
Mix together the BBQ sauce, honey, Worcestershire sauce, Dijon mustard, apple cider vinegar, and extra
smoked paprika.
Stir the beef through the BBQ glaze until fully coated.
Add the glazed beef to the onions and cook for another 5–6 minutes until the sauce becomes thick, sticky, and
the edges of the beef begin to caramelise like proper burnt ends.
Warm the bread rolls in the air fryer for 1–2 minutes.
Slice the rolls open and pile in the BBQ beef and onions.
Top generously with the mature cheddar and mozzarella.
Return the loaded rolls to the air fryer for 2–3 minutes until the cheese has completely melted and is bubbling
over the beef.
Finish with pickles, crispy fried onions, jalapeños, or garlic mayo if using.
Serve immediately while the beef is still sticky, the cheese is stretching, and the rolls are beautifully toasted.