just made this and it was absolutely delicious! thanks for the great take on a classic. Also, for us US viewers, here are the conversions to US units. - RECIPE -- ▪1lb 80/20 ground beef ▪1/4tsp baking soda ▪1 large or 2 small poblano peppers, small diced (about 1 cup) ▪1 large yellow or white onion, small diced (about 1 1/2 cups) ▪Olive oil ▪1tsp salt ▪1 1/2tsp onion powder ▪1tsp garlic powder ▪1tsp black pepper ▪1 3/4tsp paprika ▪Pinch of Chile flakes ▪1 1/2Tbsp all-purpose flour or gluten-free blend ▪3Tbsp tomato paste ▪3Tbsp ketchup ▪2Tbsp yellow mustard ▪2 1/2-3tsp brown sugar ▪3 1/2Tbsp worcestershire sauce ▪1 1/2Tbsp red wine vinegar ▪1 ½tsp better than bouillon beef paste ▪1 1/2 cups stock (chicken or beef)
My husband absolutely HATES sloppy joes, I guess he had one to many of the old school cafeteria kind back in the day. I watched your remake Sloppy Joseph and knew I had to try it. I gained his buy in and to my amazement he even assisted. We made one change omitting the peppers as he is not a pepper fan of any kind, but kept everything else the same. WOW..WOW..WOW, he said we "hit this out of the park". He absolutely loved it, as I did. It has great flavor, and hits on all notes. This will become a staple in our household. Thank you so much for your recipes and inspiration. This was just fabulous!!!!
@@groverearp2600 so wait, not liking spicy food makes you gay now? I guess I'm straight because I want to feel my face melt off with every meal. I have an entire shelf of my fridge dedicated to hot sauces and a few I have made from reapers, ghost, and scorpions. Get out of here with nonsense comments like this. The world has moved past you.
I just made your Sloppy Joseph... I totally LOVED it! To be honest, I haven't even thought about Sloppy Joes for decades, let alone eaten one. Your version is even better than my cherished memories of my happy childhood! The wife, who has never had them, was also amazed at how delicious it actually is! Thank you!
Sloppy Joes are one of those childhood nostalgia foods for me. I've tried making them from scratch in the past and they never quite turned out. Excited to try this recipe!
Same, I have about 5 kinds with this being as close to my base I can only say the only thing I may add is strangely more Worcestershire sauce despite the fact a lot was used or a fairly large quantity of black pepper. Other than that variations I have are spicy by adding some for of chili flakes, Picked by using pickled onions and peppers, One that just adds pastrami seasoning, and one that adds cheese into the sauce, oh and this is something that can be improved by Freitos or something like them
@@n0etic_f0x More Worcestershire sauce seems like the #1 way to make whatever traditional midwestern american/grandma's recipe meal you're making taste more like you remember lol
@@mrastleysghost probably, I remember loving Manwich as a *very* young kid but I eventually found it… boring. I started to make mine spicy as all hell but I also ran away from home at 16 and made ultimate cheep versions of it and Worcestershire sauce was an amazing thing to have because it has a lot of flavor so you are right.
Great "SJ" recipe. My gramp's recipe is similar, though after preparing the meat sauce and prepared Brioche buns (toasted buns is a must), he would wrap the finished sandwiches in WAX paper, individually, to allow sandwiches to steam for 5 minutes (covered with a clean dish towel); then serve, allowing guests to open their sandwich wrappings to enjoy delicious goodness. Heaven.
I love sloppy Joe! 😂 As a kid my mom made the Manwich version and I loved it then but, as an adult I make it homemade for my own kids. This is very similar to how I make it but I gotta have a red bell pepper in there, lol. Definitely need to try the baking soda tip though! Great video 😊
Bri, we made this and it's a hit. I haven't had sloppy joes in like ten years but this was really good. We put it over baked potatoes two days later and it was like shepherd's pie. Thanks
We have our own pronunciations here so it's not a matter of "getting it close". It's like Brits say kel-tick and Americans say sell-tick for Celtic. Neither one is "never get close". Each is as it is to be pronounced.
@BillGreenAZ Except you all tend to get it incorrect in different ways which kind of undoes that argument. It is not a case of having your own pronunciation. There is correct pronunciation and incorrect pronunciation. It is an English name. You either get it right, or you do not.
@@kurt5079, Celtic is a name that relates to a specific group of people in a certain geographic location. It's an example of a geographically-based name that is pronounced differently where both pronunciations are correct depending upon who is speaking it. Same thing with this word. When you add the "r" sound to the end of "America", are you pronouncing it wrong? No. It is correct British pronunciation.
The laugh when you bit it is excellent! What a fun video. Always love seeing Lorn in there as well giving the gluten free thumbs up (from a fellow Celiac!).
@@slamdunkgator915 he said AP flour, but on the screen it noted using regular or GF flour. There’s obviously no way to know which one was used w/o him saying. Some of those little notes are too small to see or notice.
Used this video to help me make my first Sloppy Joes. While I could not follow the recipe exactly, used slightly different ingredients plus the video's techniques to make this and well it surprised me how much I liked it. Used more onion, added carrots, a whole fresh tomato and jalapenos (removed seeds/pith), but the key techniques of 1gr baking soda, plus adding the flour helped bring it all together. While not perfect, I surprised myself how much I liked it and will make it again using this video. Thanks for posting Brian. You are 100x the cook I am but I watch and learn as best I can.
Just made 4 batches of this recipe for hubby and son and friends to take on a guys trip. Turned out so much better than any I've tried in the past. Really appreciate the weight measurements so I know I end up with exactly what is needed.
Who on here is old enough to remember the tv show Family Affair? If anyone does remember the show you will know Mr. French used to call Sloppy Joes “Untidy Samuels”. 😂
Made this last night and it was fantastic! My ma made a version very similar to this growing up, but this takes the cake (sorry mom!). We used King's Hawaiian rolls for the bread and the combo was ballin. The gamechangers here: - Baking soda in the beef really makes a difference! - Poblano peppers - adds a 'depth' to sloppy joes that I didn't know I needed. Well done Bri!
Classic school lunch lady tip is to brown your ground beef with a little bit of water and it will break apart and tenderize the meat leaving you with that smooth meat sauce and less "meat chunky" sauce
Wait, what the hell. Just yesterday I was in a chat room and someone mentioned Sloppy Joes, and I thought about how I hadn't had one in forever. I was literally planning today to do some research into making an elevated version of one (I never really liked them as a kid much, but they are nostalgic) and here you are waiting for me. Thanks!
At 77 I may be the the most experienced sloppy Joe chef in the world, I made my first sloppy joe at age 13, when our mom went to work and I make it on average about once a month. I have been to Key West several times and always go to the original Sloppy Joes and have their recipe, which I rarely use anymore. The original has grown from a very small bar to a very large restaurant with a stage and entertainment. I love the original, however I choose to change mine several ways for variety and even make a sloppy José with taco seasoning. I have used Manwich Bold before, but did not know they had a recipe on the can as I have never looked. The only time I look at a recipe is for ideas, as I cook to taste only. I can't provide recipes for my dishes as I never make them the same way twice other than by accident and don't realize it. I always cook my Joe down too, so it will stay on the bun, and use a spoon to mash the inside of the toasted bun into a concave to allow more Joe with less droppings on your plate to lick off. I just call it the W sauce now and most everyone knows what I am talking about.) I have added Rotel or diced tomatoes at times also for variety or even a can of Wolf's chili as I make about twice the amount as you do...
Hey Bri, that is a pretty decent Sloppy Joseph. You nailed the description of ketchup and taco sauce. My roommate loves sloppy Joe's, so I think I'm going to use this one soon. BTW, brioche buns are perfect for this! Thanks, Mayne!!!
I have made this version of "sloppy Joes" a couple of times now. So good. I have been asked to make them for our Christmas Eve gathering. Also I bought the "meat masher/potato masher." Serious game changer for preparing things that need to be mashed. I love it so much I bought one for our best friend. She was amazed when she made spaghetti sauce last week. Thanks Brian!
Big Like! Not because I'm going to make this recipe (on a darn diet, cutting down calories to minimum) but the technique and reasoning for each step or ingredient, and the accurate measurements that assure watchers can arrive at the same results - these all make this video really good. Thanks. It is so good it can serve even as a start-point for different things than "Sloppy Joseph"
I bet it is good with ground turkey or at least 1/2 turkey and 1/2 hamburg meat. Plus I am going to use a lower calorie choice of bread and/or just throw it over a baked potato or some steamed vegetables. I have to watch my diet too as per my Dr's instructions. I just found this channel, though, and it is awesome. He puts alot of work into his videos. 👍
@@barbados3592 I'm on keto, and this recipe has WAY too much sugar in it, nevermind the bread. Between the ketchup (25% sugar), the worcestershire sauce (full of sugar), the bullion has sugar in it, and the actual brown sugar, this recipe is nowhere near keto. Hilarious, being that he pointed out the HFCS/sugars in the can of Manwich. You could use sugar free ketchup, and bragg aminos instead of worcestershire (maybe add some fish sauce), skip the bullion paste (no SF subs), and use erythritol/allulose with a dram or two of toffee flavored stevia instead of the brown sugar. You'll also have to use xanthan or guar as your thickener instead of flour.
Funny!! I've lived near Worcester ma most of my life. We pronounce the sauce 'wou-stah-sheer'. The wou part is like the beginning of would. Ok, sloppy now in this weeks meal plan - I'll shut up now. Thank you Brian!
Brian, this is a staple in our home and has been for a long time. I use ground poultry. I make huge batches and we freeze it for fast weeknight meals. Love this recipe, thanks!
I tried this tonight - doubled the recipe to have enough for the family + leftovers. Absolutely wonderful flavor but still far too much liquid, despite reducing the beef broth to 2 cups instead of 3, and still simmering for 10-12 minutes. We ended up eating ours like an open-faced sandwich or like biscuits and gravy. And, yes, the skillet toasted brioche buns were a fantastic addition. I'm not knocking the recipe, just stating how it turned out for me when I doubled it. I absolutely want to make this again.
If you double this then you'll either need a much larger skillet, or you'll need to simmer to reduce for a LOT longer. The ratio of volume to surface area controls how quickly you can evaporate the water out, and when you put more stuff in the pan then the volume goes up but the exposed surface area doesn't. Next time maybe try doubling everything but the water, since it's there only to help everything mix evenly while you're boiling it off.
If you're using pre-diluted stock, maybe double it as usual but pre-simmer it to reduce by half or so before adding. Use low-sodium stock here, just in case!
Doubling it means you're doubling the volume but you likely didn't double your pan size so you have a lot smaller ratio of surface area to volume for the evaporation of liquid from the simmer. So you'll have to simmer it for quite a bit longer. Could also maybe make a roux with more flour or cornstarch to help.
They were the best. Im 52 , was in California and Texas during young school years when hot lunch was served.. Had similar both states late 70’s-80’s. I still make them today to mimic. 💪🏼
Just imagine walking down the street and seeing a man drinking worcestershire sauce out of a bottle with a sripey straw and tell me you wouldn't do a triple take...
We have sloppy joes all the time at home because they are fast, but we've never used a can mixture. It's always been ketchup, mustard, worchestershire, and molasses/brown sugar. And I throw on a slice of American cheese and some pickles because I want it like a burger. I've always loved how we make them and can't stand the standard sloppy joes. This sounds incredible though, will have to give it a shot.
I loved sloppy joes as a kid but I kept trying them as an adult and they were just so sweet. I’m going to try this recipe. I usually do what I call a “sloppy Phil” with onion, bell pepper, mushroom, Worcestershire sauce, beef broth, provolone cheese and then thickened with a little cornstarch. This recipe looks much more traditional and I’m excited to give it a try.
@@brassmulehaha both. I usually melt about 1-2 slices into the meat which really just helps to bind it, and then add a slice to the burger bun. I also usually use ground turkey because it works fine with the ground turkey and it offsets the amount of fat and calories from the cheese
This looks and sounds incredible! Definitely trying this one soon! Every week I end making at least one of your recipes...this week is hummus and english muffins for some excellent breakfast sandwiches.
Random tip about breaking down ground meat, if you happen to have a pastry cutter lying around I’ve found it actually works really well to separate ground meat, much easier than a spatula and not only spares you another single use tool, but stops being a single use tool itself! Just be careful using it as I’ve found you can very easily go from ground meat texture to borderline fine sand pretty quickly with it.
@@markheinle6319 it’s metal, like 9 bucks on Amazon. In my experience you don’t have to press super hard or press it forward like a cutting motion so it doesn’t really scrape the bottom. I use it more like a potato masher for meat, which is also a decent sub to break up ground meat
My grandmother made the best sloppy joes, but she called it "Sweet BBQ". Nothing more than ground beef, ketchup, mustard, a little sugar, and diced sweet pickles (NOT pickle relish, hand diced sweet pickles). The secret was to cook it for about half an hour, adding water if it got too dry. The sugar would caramelize just a little, and the sweet pickles would soak up some of the beef fat and get super savory. Thick sauce, not too sweet, not too sloppy to eat on a bun. She would make 3 or 4 pounds of it for us if we were going to camp back up in the woods for a weekend. When we ran out of rolls, we'd mix it with a big can of pork and beans. It was filling and stick to your ribs goodness. I make it on occasion but it never tastes as good as when she made it for me.
Worcestershire sauce was invented in England. They pronounce it like..."Wuss. Terr. Sherr" or even easier..."Wooster Sure". Other than that, the recipe looks fab! I'm curious to see how much heat the poblano brings. I don't care for too much heat, but like bland even less. Thanks for the recipe!
Pretty close actually but as a resident Brit, the R's aren't as pronounced. Best attempt at typing it would be Wuh Stuh-Shuh Sauce but said fairly quickly. There's a slight gap between the the Wuh and the Stuh-Shuh.
I have made my own for years. Ground beef, onions, green bell pepper, chilli powder, paprika, brown sugar, a splash of clove honey, ketchup……a little water………done.
Great recipe! I had pickled red onions and bread and butter pickles for toppers. FYI, if you are doubling this recipe, only increase the sauce ingredients by like 50% or it takes way too long to reduce. I ended up splitting it into 2 pans to speed it up. Thanks for the recipe!
Hey Bri I made your chocolate fudge cake and blt loaf for my family this weekend. And they really loved it. Thanks for getting me stoked on cooking man
Thank you for taking the time to make this video. And you sold on the made in cookware. Normally I'm not keen on creators plugging their sponsors. But I'll save up to support this channel. And they do look good quality.
Made this tonight - it’s fantastic! My husband hates sloppy joes but this was a winner. We’re from from Rochester, NY, so my guy liked that the mix reminded him of garbage plate sauce (high praise!)
You know if you use a hoagie bun or hotdog bun it makes the sloppy joe more manageable. Besides, everyone knows how we love when she makes them extra sloppy for us.
Note regarding "Worcestershire": in Britain, the "-ce" is usually not pronounced - as in "Leicester," which is pronounced "Lester" (there are many similar examples) - so the W sauce is "Worstershire" or, rather commonly, "Wooster" (or so I have been informed by several Brits). Regardless, I look forward to cooking this! The last time I had a hankering for Sloppy Joe's, I made the mistake of using the popular product you used for the original test. It was not a pleasant experience.
Thanks for updating the Sloppy Joe recipe. I love them and make them frequently. To me its an almost perfect sandwich, your twist takes it even closer. I think the Sloppy Joseph with American cheese and Sweet Pickles slices does make it a perfect sandwich. Thanks so much.
I just ordered that meat chopper. I've been using a Foley Fork for such jobs. The one Mom had - 1950's, if not earlier - was stainless steel, with a replacement handle my father put on. That one went to my sisters. I have two, chromed steel that wants to rust, with cracked plastic handles. Good tools for a lot of things, like mixing popcorn after adding the butter and salt, but I'm looking forward to seeing how the meat chopper does that job. Thanks!
We made this tonight. I was a little worried that it would be too spicy for my wife. She doesn't like things to be too spicy. BUT, she and I both liked it. With less sugar and more spice, it definitely tastes more like an adult sloppy Joe. I've never been a huge fan of sloppy joes but we are both a huge fan of this recipe! One added bonus of your recipe is that this is healthier than the typical Manwich sloppy Joe due to less sugar. We DID use the low-fat ground beef because that is what we always get, and it was still great. Since this recipe has so many ingredients, it takes me a while to put it together. So I doubled your recipe and froze half of it. This way if we want to eat in a hurry at a future date, I can just microwave this mix and put it on a bun quickly for a fast meal. Thanks for posting.
As a non American I never had sloppy Joe's but decided to try making them a couple years ago, just winging my own recipe as I went. Probably the most fun I've had cooking, would have been 50 or so ingredients by the time I was done but it was awesome
My family said these were the best sloppy Joe's they ever had and I agree! I didn't have a poblano chili so I substituted bell peppers and added a Sriracha ketchup for the little kick. Will definitely make again... soon
Worcester is a city, Worcester is pronounced Wus-ter, the county that carries its name carries the common country suffix of -shire, shire is pronounced shear (and is actually where the term sheriff is derived from, originally sheriff's were guys who managed shires hence the sheriff of Nottingham in Robin Hood.) When combined Worcestershire is pronounced Wus-ter-shear. Yours sincerely, someone from the Midlands.
The City and County in Massachusetts both carry the same pronunciation, unlike other cities around the US that pronounce it in 4 syllables, rather than two.
every once in a while i just have a random craving for sloppy joes. the pablano is nice over the green pepper, but i prefer using a jalapeno for more heat. i also omit the baking soda but this is my favorite recipe for home made sloppy joes.
This recipe is amazing, and I love the spice level. It's at the absolute upper limit of what my girlfriend can handle. This is permanently added to my recipe book and I'm making another batch for friends this weekend.
As a happy owner of one of those mushing tools... it actually does have various mush-related uses. It's a better potato masher than a potato masher, and doubles as a mixing tool.
I always thought the best but easiest way is to do all of the prep you normally would (onions, peppers, seasonings) but then just add a can of Manwich sauce to finish. I can never just eat store bought "ready to make" meals by themselves, always gotta jazz it up!
I just made a batch of sloppy joes at a Cass Community Social Services last weekend, serving about 120 clients. Next time, I'm definitely taking a couple of these ideas for the browning of the meat, but still using the #10 can of prepared sauce.
I've bumped into the Baking Soda problem recently when using it to tenderize meat in a Chinese dish. Like you mentioned, if you put in too much it gets really weird.
This was very spicy, added with the napalm like consistency of the mix, I imagine many people are burning their mouths on this recipe and still loving it.
My grandma called these _loose meat_ sandwiches and we ate them on plain, white bread and loved 'em! Best on a cold Sunday after playing in the snow and sipping hot cocoa wither a shot of her brandy mixed in.
