Pulled beef

Recipe from: 13 March 2015
recipes, beef,slow-cook

Ingredients 16
Servings 4
Time 00:20

Ingredients

  • 1
    boneless beef chuck roast (1.4kg)
  • 1
    can (400ml) beef broth
  • 1
    medium onion, chopped
  • 1
    celery rib, chopped
  • 3/4
    cup
    ketchup
  • 1/4
    cup
    packed brown sugar
  • 2
    Tbs
    white vinegar
  • 1
    tsp
    salt
  • 1
    tsp
    ground mustard
  • 1
    tsp
    Worcestershire sauce
  • 1
    garlic clove, minced
  • 1
    bay leaf
  • 1/4
    tsp
    garlic powder
  • 1/4
    tsp
    paprika
  • 3
    drops hot pepper sauce
  • 12 to 15 buns
 

Method

03:00
 

Place the roast in a Dutch oven; add broth, onion and celery. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until the meat is tender.
Remove roast and cool slightly; shred meat with two forks. Strain vegetables and set aside. Skim fat from cooking liquid and reserve 1-1/2 cups. Return the meat, vegetables and reserved cooking liquid to the pan.

Stir in the ketchup, brown sugar, vinegar, salt, mustard, Worcestershire sauce, garlic, bay leaf, garlic powder, paprika and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Discard bay leaf.
Serve beef on buns.

Recipe reprinted with permission of Chalmar Beef.
 
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Read more on: beef  |  slow-cook  |  recipes
 

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