Pulled Beef
4 July, 2024
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Pulled beef
Pulled beef is a dish made by slow-cooking beef until it becomes tender enough to be easily shredded or "pulled" apart with a fork. This method of cooking typically involves using tougher cuts of beef, such as chuck roast or brisket, which become juicy and flavorful after being cooked for several hours in a moist environment. Pulled beef is often seasoned with spices and sauces, making it a versatile ingredient for various dishes like sandwiches, tacos, and barbecue platters. Its rich, melt-in-the-mouth texture and deep flavor make it a popular choice for comfort food and casual gatherings.
Ingredients
- 3-4 pounds beef chuck roast
- 2 tablespoons vegetable oil
- Salt and black pepper to taste
- 1 large onion chopped
- 4 cloves garlic minced
- 1 cup beef broth
- 1/2 cup barbecue sauce store-bought or homemade
- 1/4 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
Instructions
Prepare the Beef:
- Season the beef chuck roast generously with salt and black pepper on all sides.
Sear the Beef:
- Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
- Sear the beef roast on all sides until browned, about 3-4 minutes per side. Remove and set aside.
Sauté the Aromatics:
- In the same skillet or Dutch oven, add the chopped onion and sauté until softened, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Prepare the Cooking Liquid:
- In a bowl, mix together the beef broth, barbecue sauce, apple cider vinegar, Worcestershire sauce, brown sugar, paprika, ground cumin, dried thyme, dried oregano, and chili powder (if using).
Slow Cook the Beef:
- If using a slow cooker: Place the seared beef in the slow cooker. Pour the cooking liquid over the beef. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and easily pulls apart with a fork.
- If using a Dutch oven: Return the seared beef to the Dutch oven. Pour the cooking liquid over the beef. Bring to a simmer, cover with a lid, and place in a preheated oven at 325°F (160°C) for 3-4 hours, or until the beef is tender and easily pulls apart with a fork.
Shred the Beef:
- Once the beef is tender, remove it from the slow cooker or Dutch oven and place it on a cutting board.
- Use two forks to shred the beef into bite-sized pieces.
- Return the shredded beef to the cooking liquid and mix well to coat the meat with the sauce.
Serve:
- Serve the pulled beef hot on buns for sandwiches, in tortillas for tacos, or alongside your favorite sides.
Tips:
- Adjust Seasonings: Feel free to adjust the seasoning and spice levels to suit your taste.
- Make Ahead: Pulled beef can be made ahead and reheated. It often tastes even better the next day as the flavors meld together.
- Freezing: Pulled beef freezes well. Store in airtight containers or freezer bags for up to 3 months.
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