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SLOPPY JOES INSPIRED BY BILLY MADISON

cook:

1 h

Picture for Sloppy Joes inspired by Billy Madison

3,769,696 views  This week we’re diving into the world of school lunches. The most infamous, of course: Sloppy Joes. We couldn’t do this episode without honoring the king themself, The Manwich. Although, we did come up with a few other versions that won’t be featured in our next lunch-lady nightmare.

5 servings

US

original

metric

INGREDIENTS

For the Manwhich

For the Manwhich

Manwich

1 can Manwich

ground beef

1 lb ground beef

hamburger buns

1 package hamburger buns

For the Potato Bun

For the Potato Bun

all purpose flour

361 g all purpose flour

potato flour

43 g potato flour

nonfat dry milk powder

28 g nonfat dry milk powder

granulated sugar

25 g granulated sugar

kosher salt

8 g kosher salt

instant yeast

2 tsp instant yeast

unsalted butter, softened and divided

5 tbsp unsalted butter, softened and divided

water (85°F 100°F)

227 g water (85°F 100°F)

As needed, neutral oil or nonstick

spray As needed, neutral oil or nonstick

For the Babish Sloppy Joe

For the Babish Sloppy Joe

water

1 tsp water

baking soda

½ tsp baking soda

kosher salt

1 tsp kosher salt

ground beef (85%)

1 pound ground beef (85%)

*Optional:  thick cut bacon, finely minced

2 slices *Optional: thick cut bacon, finely minced

red bell pepper, finely chopped

½ cup red bell pepper, finely chopped

green bell pepper, finely chopped

½ cup green bell pepper, finely chopped

onion, finely chopped

½ cup onion, finely chopped

garlic, minced

2 cloves garlic, minced

chili powder

1 tbsp chili powder

tomato paste

2 tbsp tomato paste

all purpose flour

½ tbsp all purpose flour

tomato sauce

1 cup tomato sauce

ketchup

¼ cup ketchup

Worcestershire sauce

1 tbsp Worcestershire sauce

red wine vinegar

1 tbsp red wine vinegar

paprika

1 tsp paprika

mustard powder

½ tsp mustard powder

chicken bouillon

1 tsp chicken bouillon

brown sugar

1 ½ tbsp brown sugar

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

unsalted butter

1 tbsp unsalted butter

For the Confit Tomatoes

For the Confit Tomatoes

cherry tomatoes (on the vine, preferably)

6 oz cherry tomatoes (on the vine, preferably)

garlic cloves, peeled

5 garlic cloves, peeled

sprigs rosemary

3 sprigs rosemary

bay leaf

1 bay leaf

As needed olive oil

As needed olive oil

For the Sauce

For the Sauce

vegetable oil

½ cup vegetable oil

all purpose flour

½ cup all purpose flour

green bell pepper, chopped

½ cup green bell pepper, chopped

red bell pepper, chopped

½ cup red bell pepper, chopped

onion, chopped

½ cup onion, chopped

tomato paste

3 tbsp tomato paste

homemade beef stock

1 cup homemade beef stock

ketchup

2 tbsp ketchup

red wine vinegar

1 tbsp red wine vinegar

brown sugar, packed

2 tbsp brown sugar, packed

chili powder

1 tsp chili powder

paprika

1 tsp paprika

mustard powder

½ tsp mustard powder

kosher salt

1 tsp kosher salt

For the Burger Bun Crostini

homemade potato bun

1 homemade potato bun

olive oil

1 tbsp olive oil

For the Beef Tartare

For the Beef Tartare

filet mignon (preferably dry aged)

3 ounces filet mignon (preferably dry aged)

confit garlic clove, chopped

1 confit garlic clove, chopped

reserved vegetable mixture

2 tbsp reserved vegetable mixture

reserved sauce

2 tsp reserved sauce

kosher salt

¼ tsp kosher salt

freshly ground Pepper

¼ tsp freshly ground Pepper

As needed confit tomatoes

As needed confit tomatoes

As needed crostini

As needed crostini

DIRECTIONS

1.

For the Manwich

1.

Read the back of the Manwich can.

Manwich

1 can Manwich

ground beef

1 lb ground beef

hamburger buns

1 package hamburger buns

2.

Enjoy.

3.

For the Potato Buns:

1.

Recipe Credit: King Arthur Flour

2.

Link: https://www.kingarthurbaking.com/recipes/hamburger-potato-buns-recipe

3.

Add the flour, potato flour, milk powder, sugar, salt, yeast, butter, and water to a mixing bowl.

all purpose flour

361 g all purpose flour

potato flour

43 g potato flour

nonfat dry milk powder

28 g nonfat dry milk powder

granulated sugar

25 g granulated sugar

kosher salt

8 g kosher salt

instant yeast

2 tsp instant yeast

unsalted butter, softened and divided

4 tbsp unsalted butter, softened and divided

water (85°F 100°F)

227 g water (85°F 100°F)

4.

Combine them on low speed using a dough hook attachment. Once homogenous, increase the speed to medium and mix for another 5-7 minutes.

5.

Grease a separate large mixing bowl with neutral oil and place the dough in the bowl. Cover and allow to rest at room temperature for 1 hour.

As needed, neutral oil or nonstick

spray As needed, neutral oil or nonstick

6.

Once the dough has risen, lightly grease your work surface with more neutral oil. Turn the dough out of the bowl and divide it into 6 equal portions.

7.

Shape each portion into a taut ball. Place each ball on a medium parchment-lined baking sheet. Make sure each ball is spaced about 1 inch away from each other.

8.

Lightly flatten each ball and cover it with plastic wrap. Allow to rest at room temperature for 1 to 1.5 hours, or until puffed and the buns are slightly touching.

9.

Bake the buns at 350°F for 15 to 20 minutes.

10.

Once golden brown and baked through (190-195°F in the center), remove the buns from the oven and brush with the remaining butter.

unsalted butter, softened and divided

1 tbsp unsalted butter, softened and divided

11.

Allow cooling slightly before serving.

12.

For the Babish Sloppy Joe

1.

Combine water, baking soda, and salt in a small bowl and whisk to combine.

water

1 tsp water

baking soda

½ tsp baking soda

kosher salt

1 tsp kosher salt

2.

Add baking soda mixture to the ground beef and mix gently with your hands.

ground beef (85%)

1 pound ground beef (85%)

3.

In a large saucepan, cook minced bacon until browned and the fat has rendered out.

*Optional:  thick cut bacon, finely minced

2 slices *Optional: thick cut bacon, finely minced

4.

Using a slotted spoon, remove the bacon bits, leaving the rendered fat in the pan. Remove all but 2 tablespoons of bacon fat.

5.

*If omitting, add 2 tablespoons of vegetable oil.

6.

Add the peppers and onion to the pan. Cook until very tender and lightly browned, about 5 minutes.

red bell pepper, finely chopped

½ cup red bell pepper, finely chopped

green bell pepper, finely chopped

½ cup green bell pepper, finely chopped

onion, finely chopped

½ cup onion, finely chopped

7.

Push all of the vegetables to the sides of the pan. Add the beef to the center and cook until browned on all sides. Stir periodically to break up any large chunks of beef.

ground beef (85%)

1 pound ground beef (85%)

8.

Once the beef is cooked, add the garlic cloves, chili powder, and tomato paste. Let cook for 1 minute or until the mixture is no longer soupy.

garlic, minced

2 cloves garlic, minced

chili powder

1 tbsp chili powder

tomato paste

2 tbsp tomato paste

9.

Add flour and stir to combine. Cook for 30 more seconds.

all purpose flour

½ tbsp all purpose flour

10.

Add tomato sauce, ketchup, Worcestershire sauce, red wine vinegar, paprika, mustard powder, brown sugar, chicken bouillon, and the reserved bacon bits.

tomato sauce

1 cup tomato sauce

ketchup

¼ cup ketchup

Worcestershire sauce

1 tbsp Worcestershire sauce

red wine vinegar

1 tbsp red wine vinegar

chicken bouillon

1 tsp chicken bouillon

mustard powder

½ tsp mustard powder

paprika

1 tsp paprika

brown sugar

1 ½ tbsp brown sugar

11.

Taste for seasoning, then adds salt and pepper as needed.

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

12.

Cook for another 5 minutes, stirring periodically to avoid scorching.

13.

Meanwhile, toast the sliced buns in a medium pan with butter.

For the Potato Bun

For the Potato Bun

unsalted butter

1 tbsp unsalted butter

14.

Fill each bun generously with the sloppy Joe filling.

15.

For the Deconstructed Sloppy Joe

1.

For the Confit Tomatoes

1.

Place cherry tomatoes in a small baking vessel.

cherry tomatoes (on the vine, preferably)

6 oz cherry tomatoes (on the vine, preferably)

2.

Add garlic, rosemary, and bay leaf.

garlic cloves, peeled

5 garlic cloves, peeled

sprigs rosemary

3 sprigs rosemary

bay leaf

1 bay leaf

3.

Add enough olive oil to submerge the tomatoes.

As needed olive oil

As needed olive oil

4.

Bake at 275°F for 1.5 hours, until all of the tomatoes are softened and slightly burst.

5.

Remove the garlic cloves and tomatoes from the oil and place on a cooling rack. Take care not to detach the tomatoes from the vine.

6.

For the Sauce

1.

Add vegetable oil and flour to a large saucepan and whisk to combine.

vegetable oil

½ cup vegetable oil

all purpose flour

½ cup all purpose flour

2.

Heat the roux (flour + vegetable) over low heat. Stir constantly and cook for 20-40 minutes, until it’s the color of dark chocolate.

3.

Add the peppers and onion, cook for about 5 minutes until the vegetables are tender.

green bell pepper, chopped

½ cup green bell pepper, chopped

red bell pepper, chopped

½ cup red bell pepper, chopped

onion, chopped

½ cup onion, chopped

4.

Add tomato paste and stir to combine.

tomato paste

3 tbsp tomato paste

5.

Add the beef stock in 3 additions, stirring in-between each addition to make sure the liquid is fully incorporated.

homemade beef stock

1 cup homemade beef stock

6.

Add the remaining ingredients and stir to combine.

ketchup

2 tbsp ketchup

red wine vinegar

1 tbsp red wine vinegar

brown sugar, packed

2 tbsp brown sugar, packed

chili powder

1 tsp chili powder

paprika

1 tsp paprika

mustard powder

½ tsp mustard powder

kosher salt

1 tsp kosher salt

7.

Strain the sauce with a fine-mesh sieve and reserve both the sauce and the vegetable mixture separately.

8.

For the Burger Bun Crostini

1.

Place the potato bun in the freezer for a minimum of 4 hours.

For the Potato Bun

For the Potato Bun

homemade potato bun

1 homemade potato bun

2.

Once fully frozen, slice 2mm thick slices of the bun using a deli slicer.

3.

Place the thinly sliced bun pieces on a small rimmed baking sheet, without parchment.

4.

Gently brush the slices with a thin coating of olive oil. Then, brush the bottom of another small rimmed baking sheet.

olive oil

1 tbsp olive oil

5.

Place the oiled baking sheet on top of the bun slices.

6.

Bake at 375°F with convection for 10 minutes.

7.

Once crisp, remove the sheet trays from the oven. Allow the crostinis to cool with the sheet tray still placed on top to avoid curling.

8.

For the Beef Tartare

1.

Finely chop beef, pieces should be smaller than a pea. (Tip: using a very sharp knife will make this step much easier.)

filet mignon (preferably dry aged)

3 ounces filet mignon (preferably dry aged)

2.

Mix the remaining ingredients together with the chopped beef. Make sure not to over mix the tartare.

confit garlic clove, chopped

1 confit garlic clove, chopped

reserved vegetable mixture

2 tbsp reserved vegetable mixture

reserved sauce

2 tsp reserved sauce

kosher salt

¼ tsp kosher salt

freshly ground Pepper

¼ tsp freshly ground Pepper

3.

Place a 2.5-inch diameter ring mold over the serving plate of your choice. Fill the ring mold with beef tartare and gently remove the ring.

4.

Garnish the tartare with confit tomatoes and crostini.

As needed confit tomatoes

As needed confit tomatoes

As needed crostini

As needed crostini

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