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Slow Cooked Shredded Beef


Slow Cooked Shredded Beef

Ingredients

  • 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

Instructions

  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.
https://www.grassrootsbeef.com.au/recipes/slow-cooked-shredded-beef
grassrootsSlow Cooked Shredded Beef