SLOW COOKED “Pulled Beef”


This has got to be one of tastiest and easiest beef dishes I have found in a while.  Not only will it feed the whole family.  It is totally versatile.  Serve it with rice (I love brown rice), with creamy mashed potato, or in a bun.  You can feed a crowd by serving in mini tortillas, or make you own homemade meat pies.  This beef is jam packed with flavour.



1 onion large, sliced

250 mls liquid chicken or vegetable stock

125 mls red wine vinegar

1/2 C brown sugar firmly packed

1/4 C tomato paste

2 T soy sauce

2 T seeded (wholegrain) mustard

4 cloves minced garlic

salt to taste

1 1/2 kgs beef bolar blade (whole)

2 T cornflour

Lime wedges

Place the first 9 ingredients into the slow cooker bowl.

Add the beef and turn until it is completely coated.

Cover and cook on low for 8-10 hours.

Around the 6 hour mark, mix the cornflour in a little water and stir through the mixture, and continue to cook.  If you prefer a thicker gravy, just add a little more cornflour.

Shred beef using a fork (it won’t pull apart if it hasn’t been cooked long enough).

Add a squeeze of fresh lime before serving (and sour cream is great too).




pulled beef







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