Roasted Garlic Brown Sugar Pulled Beef Sandwiches with Mustard Horseradish Mayo

I love it when the title of a dish takes almost as long to say as it does to cook the actual thing. These Roasted Garlic Brown Sugar Pulled Beef Sandwiches with Mustard Horseradish Mayo are mouthful... in a good way.

Roasted Garlic Brown Sugar Pulled Beef Sandwiches with Mustard Horseradish Mayo
adapted from How Sweet It Is
Serves 8 - 10

For the Beef:
1.5 kg beef shank
1 teaspoon fine sea salt
1/4 teaspoon cayenne pepper (or to taste)
1 teaspoon smoked paprika
1 teaspoon onion powder
1/3 cup brown sugar
250ml beer
2 heads garlic
1 tablespoon olive oil

For the Mayo:
1 cup best quality mayonnaise
2 tablespoon Dijon mustard
2 tablespoons wholegrain mustard
2 tablespoons prepared horseradish
Squeeze lemon juice
1 teaspoon oil
Sea salt flakes
Freshly ground black pepper

To Serve:
8 - 10 buns
Gruyere cheese slices
Slices of tomato
Baby spinach leaves

Put the beef into the crockpot. Sprinkle with salt, cayenne, paprika and onion powder. Cover the top of the beef with sugar and pour the beer into the bottom of the crockpot. Cover and cook on low for 8 hours.

Meanwhile, roast the garlic. Preheat the oven to 180C. Rub most of the papery skin off the garlic, chop the very tips off the head to expose some of the "meat" (keeping the head intact). Place them in a roasting pan cut-side up and drizzle with a little olive oil. Cover with foil and roast for 45 minutes, until soft and golden. Leave to cool a little, then squeeze the flesh out and mash. Set aside.

Once the beef has had its 8 hours, remove it to a board, shred all the meat off the bone, which should just slip off. Discard bone and any fat/sinew and put the shredded meat back into the crockpot with the juices. Give it a good stir then add the mashed garlic. Stir again, cover with lid and leave to cook for a further 30 minutes on low.

Make the Mayo:
Put all the ingredients into a small bowl and stir to combine.

Assemble the Sandwiches:
Preheat the grill (broiler) to medium. Split the buns and lay the bottoms on a baking tray. Top with shredded beef and then lay a slice of cheese on top. Grill (broil) until the cheese has melted. Drizzle with Mustard Horseradish Mayo, top with a slice of tomato and some spinach leaves. Pop the top of the buns on and serve with cold beer.