Texan-style pulled beef
This slow-cooked Texan-style pulled beef is full of flavour. Enjoy it as a taco or baked potato filling, or use it to make the ultimate nachos. Give it a go this weekend for an irresistible meal.
Texan Pulled Beef. Heat oil in a large frying pan over a high heat and cook the beef for two minutes each side, or until browned. Transfer to a slow cooker. Add onion, carrot, celery and garlic to the pan and stir for five minutes. Add oregano, cumin, paprika, and chilli powder. Cook for another minute. Then add this to the slow cooker. Add beans, tomato, stock, and maple syrup. Stir to combine, then cover and cook for six hours on low, or four hours on high. Transfer the beef to a bowl. Then use two forks to coarsely shred. Return the pulled beef to the bean mixture and season. Serve topped with sliced chilli and coriander, with warm tortillas on the side. This is perfect on a cold winter's day.
Note: + 15 mins resting time
- 2 tsp olive oil
- 1.5kg Coles Australian No Added Hormones Beef Brisket
- 2 brown onions, cut into wedges
- 2 cups (500ml) beef or chicken stock
- 1/4 cup (60ml) apple cider vinegar
- 2 garlic cloves, crushed
- 2 tbs maple syrup
- 1 tbs Worcestershire sauce
- 1 tbs tomato sauce
- 1 tbs Dijon or American mustard
- 2 tsp smoked paprika
- 1 tsp onion salt
- 1 tsp garlic powder
- 2 tsp dried oregano
- 1 tsp ground cumin
Preheat oven to 150°C. Heat oil in a frying pan over high heat. Season beef. Cook beef in the pan for 5 mins each side or until golden. Transfer to a roasting pan.
Arrange onion around the beef in the pan. Whisk stock, vinegar, garlic, maple syrup, Worcestershire sauce, tomato sauce, mustard, paprika, onion salt, garlic powder, oregano and cumin in a jug. Pour evenly over beef, turning to coat.
Cover the pan tightly with foil. Roast for 3 hours or until beef is very tender and falls apart when tested with a fork. Increase oven to 180°C. Uncover and roast for a further 30 mins or until beef is golden brown and sauce thickens slightly. Set aside for 15 mins to rest.
Use 2 forks to coarsely shred beef. Stir to combine with pan juices. Season.