Pulled beef chilli
Beef
Pulled beef chilli
Fortunately, as with most cuts of meat, there are many different ways to cook it. Pulled beef is not for the faint hearted; the concentration of beefiness and marinade making it perfect for a roll with slaw and gherkins. A rub of garlic and onion powder, mustard powder, smoked paprika, brown sugar and salt and pepper would be fairly standard. It will take about 4 hours at 140°C. Alternatively, and equally good, is pulled beef chilli.
Ingredients
- 1kg beef brisket
- 2 tbsp sunflower oil
- 5 garlic cloves, crushed
- 2 Spanish onions, halved and thinly sliced
- 2 tsp chilli flakes
- 2 tsp ground coriander
- 2 tsp ground cumin
- 50ml cider vinegar
- 3 carrots, finely diced
- 300ml water
- 2 tins chopped tomatoes
- 1 red chilli
- 2 bay leaves
- 1 tbsp molasses
- 2 tins kidney beans, drained
Method
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Step 1
Unwrap the beef and season generously on both sides. Heat a large, heavy frying pan over a medium-high heat. Add the oil and brown the meat on both sides. Transfer the meat to a slow cooker or lidded casserole. If using the latter, put the casserole in the oven at 130°C/Gas Mark ¾.
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Step 2
Add garlic, onion, carrot, chilli flakes, coriander, and cumin to the frying pan and cook for a minute or so until nicely fragrant. Add vinegar and boil until it's almost gone, scraping the bottom of the pan with a wooden spoon.
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Step 3
Stir in water, tomatoes, red chilli, bay leaves, and molasses and cook for 2 hours (in the oven) or 6 hours in the slow cooker.
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Step 4
Add the beans and mix as well as you can and cook for another 40 minutes. Remove the beef, place on a board and pull apart with forks or fingers. Stir it back into the sauce and cook for another 15 minutes.
