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Pulled beef chilli recipe image

Print Pulled beef chilli

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.


Beef recipes  


  • 1kg beef brisket
  • 2 tbsp sunflower oil
  • 5 garlic cloves, crushed
  • 2 Spanish onions, halved & 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


  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.
  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.
  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.
  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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