Pulled beef on a roll

Juicy beef, slowly cooked outdoors. What more could a man want?
 
recipe, braai, beef
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Recipe from: 9 September 2015
Preparation time: 10 min
Cooking time: 6h
 
 

Ingredients

 
  • 1.5-2
    kg
    beef (chuck or brisket)
  • 1
    cup
    beef stock
  • 1/2
    cup
    balsamic vinegar
  • 2
    Tbs
    soya sauce
  • a pinch of freshly ground black pepper
  • 5
    cloves
    of garlic
  • 2
    Tbs
    melted butter (or olive oil)
  • 6
    bread rolls
Servings: Change Serving
 
 

Method

 
Put the meat and all the ingredients except the butter and bread rolls in a potjie. Cover it with two layers of foil and put the lid on.

Prepare the coals in the kettle braai. They should be warm, not hot – you should be able to keep your hand 10cm above the grid for 8 seconds. Clear the coals to the sides and put the pot on the grid. Add more coals after a few hours if necessary, but keep the heat low. If you’re using a gas kettle braai or an oven keep the temperature at 120°C.

After 5–6 hours, or when the meat reaches 71°C, it should be easy to flake. Take the meat out of the pot and put it on a chopping board. Use 2 forks to flake the meat. Cover with foil.

Cook the liquid in the potjie until reduced by half. Drizzle the meat with melted butter and a spoonful of the sauce. Pour some of the sauce into a tin mug for each of your guests. Let your friends make their own rolls to dip into the sauce.

TIP:

If you want to give the meat more colour before you flake it, spread a sticky braai marinade over it. Prepare some hot coals and braai until the outside is brown and crisp.

Recipe reprinted with permission of Go! Magazine
Text: Aletta Lintveld Image: Myburgh du Plessis

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Read more on: braai  |  recipe  |  beef
 

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