Monday, 2 June 2014

Slow-cooked pulled chipotle beef

This is a easy tasty recipe, you can use any other cheaper cut of meat, such as blade, chuck, shin etc. Serve with pasta, mashed potato, tacos or burritos.


800g - 1 kg Beef, lean brisket
330 ml Beer, dark
1 cup Beef stock, good quality
¼ cup Chipotle sauce
1 Tbsp Soy sauce
1 Tbsp Brown sugar
1 Onion, peeled and chopped
1 Cinnamon stick
1 Dried chilli, optional

Heat oven to 160C.

Cut brisket into large 5cm pieces. Place in a heavy-based casserole dish with a tight-fitting lid and add beer, beef stock, chipotle sauce, soy sauce, brown sugar, onion, cinnamon stick and dried chilli (if using). There should be just enough liquid to cover the meat. Cover with a lid and cook in oven for 3-4 hours or until the meat is soft and shreds easily. Note: if your lid does not fit tightly, cover dish with tinfoil before placing the lid on top – this will help to create a seal. Check on the meat after about 2 hours — if it is looking a little dry, top it up with a little more stock and beer.

Once cooked, remove beef from the dish and place on a chopping board. Pour the liquid into a saucepan and boil for about 5 minutes to reduce a little. Meanwhile, use two forks to shred the meat, pulling the long fibres away from each other.

Mix shredded meat with the reduced liquid — the meat will soak up the sauce.
Turn this basic recipe into the following tasty meals

Pulled Chipotle beef tortillas with apple slaw (see for recipe), or 

Pulled Chipotle beef and chickpea fettuccine (see for recipe), 

Source: Nadia Lim