Pulled beef chilli

Beef

Pulled beef chilli

Name: Pulled beef chilli
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 8

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.

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

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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