This recipe is for those who love innovating. Ideally for having friends over on weekends, the eye round sandwich with coleslaw is flavorful, delicate and practical. The eye round cut comes from the hindquarter of the cattle and is known for its juiciness and low fat content. For this reason, we recommend that you prepare it in the oven or using a pressure cooker to preserve tenderness.

To accompany the sandwich and make it balanced, we suggest coleslaw, a U.S. salad made with cabbage, carrot and a sauce of your choice (we recommend mayonnaise). This bold combination is delicious and the right choice for you!

INGREDIENTS

Shredded eye round:

• 2 tablespoons vegetable oil
• 1 Minerva Seleção eye round cut
• 1 chopped onion
• 2 garlic cloves
• 2 chopped tomatoes
• 1 Pelati tomato can
• 200 ml vegetable stock
• Salt to taste
• Black pepper to taste
• Chopped parsley

Coleslaw:

• 2 cups chopped red cabbage
• 2 cups chopped green cabbage
• 2 cups shredded carrot
• 200 g mayonnaise
• Salt to taste
• Black pepper to taste
• Half a lime juice
• 10 Brioche roll
• Cilantro to taste
  DIRECTIONS

In a pressure cooker, pour vegetable oil and warm it up over medium heat. Add the eye round cut and cook for 5 minutes on each side or until browned. Then, add onion, garlic, tomatoes, Pelati tomatoes and coat with vegetable stock.  Season with salt and black pepper and close the pressure cooker.  When it reaches pressure, lower the flame and count to 30 minutes.

Then turn the heat off and let the pressure come out naturally. Check if the eye round is cooked, then shred it using two forks. Add parsley and set aside.

Coleslaw:

In a large bowl, put chopped red and green cabbage, shredded carrots and stir. Add mayonnaise and season with salt, black pepper and lime juice. Stir thoroughly and set aside.

Cut brioche rolls in half, stuff it with the shredded eye round, the coleslaw salad and the cilantro leaves. Then serve!