Pulled beef chilli

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Pulled beef chilli

Main Serves 8 3h 20 min
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.


  • 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


Prep time: 20 min
Cooking time: 3h
  • 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.
  • 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.
  • 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.
  • 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.

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