Slow-cooked pulled beef
- 1kg beef brisket, fat trimmed
- 1 cup passata
- 1 tablespoon brown sugarlight brown cane sugarX
- 2 tablespoon Worcestershire sauce
- 2 teaspoon paprika
- 2 cloves garlic, crushed
- 6 wholemeal tortillas, warmed
- 200g salad leaves
- 4 tomatoes, diced
- 170g reduced-fat Greek yogurt
1 Using a sharp knife, cut the beef almost all the way through and open out to make a large slab, then put in a slow cooker (or see HFG tip). Combine the passata, brown sugar, worcestershire sauce, paprika and garlic in a mixing bowl or jug, then pour evenly over the beef. Cover with the lid and cook on high for 4 hr (or on low for 6–8 hr) or until the beef is very tender and shreds easily when tested with a fork.
2 Once cooked, transfer the beef to a clean carving board. Pour the sauce in the slow cooker (or the casserole dish) into a saucepan, set over a medium heat and simmer for 20 min or until reduced by half. Meanwhile, pull the beef into large shreds using 2 forks, then transfer to a warmed serving dish.
3 Mix the sauce reduction through the pulled beef. Serve on top of the tortillas with the salad leaves, tomatoes and yogurt.
If you don’t have a slow cooker, heat the oven to 140°C/fan 120°C/gas 2. Put all the ingredients in step 1 in a casserole dish. Cover with the lid and cook for 4 hr or until the meat is very tender, then follow the recipe from step 2.
Nutrition Info (per serve)
Total fat 15.4g
–Saturated fat 6.1g
Dietary fibre 34.1g
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