Favourite Recipes


Slow Cooked Shredded Beef

Slow Cooked Shredded Beef


  • 250mls chicken stock
  • ½ cup brown sugar
  • ¼ cup tomato paste
  • 2tbs soy sauce
  • 2tbs Dijon mustard
  • 4 garlic clove minced
  • 1 large onion (sliced)
  • salt to taste
  • 125 mls red wine vinegar
  • 1 ½ kg bolar blade, brisket, topside, gravy beef or skirt


  1. Place the first 9 ingredients into the slow cooker bowl. Put in the beef and turn it until it is completely coated. It is important that your meat is at least 80% covered by the sauce. If your cooking container is big, you might need to increase the volume of the sauce. Cover and cook on low for 8-10 hours, or on high for 4-5 hours. Turn it occasionally if possible.
  2. Remove beef and place on a plate and cover to keep warm. Skim any fat from slow cooker juices and strain remaining liquid through a sieve. Place strained liquid into a large frying pan. Set solids aside in a small bowl. Bring the liquid to the boil and gently boil for 15 minutes, stirring occasionally until the sauce has thickened a little and reduced by half. At this stage you can add flour to the sauce to thicken it if you wish, but it’s not necessary. Shred beef using a fork and add to sauce mixture. Add reserved solids and stir through.
  3. Serve hot on long crusty rolls or with creamy mashed potato topped with more gravy.
grassrootsSlow Cooked Shredded Beef