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


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


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.


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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2014-03-15 13:00

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