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RECIPE-pulled-beef-shared-platter

Pulled Beef with Slaw

  • If you don’t have a slow cooker, use a casserole dish and cook in the oven on low for 5-6 hours. As long as the lid seals the dish the meat will remain moist and achieve the same result.
  • To ensure that all the meat is cooked for equal periods in the juice, turn the meat over half way through the cooking time.
RECIPE-pulled-beef-shared-platter

Ingredients

700g beef cheeks
1 bottle Barker’s Really Useful Chipotle Sauce
2 tsp cumin
1-2 cups water
2 Tbsp olive oil
1 cup red cabbage, thinly sliced
1/2 cup whole kernel corn
pinch of salt and pepper
a slice of lime, to serve
a handful of chopped coriander
sour cream (optional)

Instructions

1
Cook beef cheeks in the slow cooker with water, cumin and the half the bottle of Really Useful Chipotle Sauce for 8 hours or overnight
2
Prepare a large serving platter by laying red cabbage and corn then set aside
3
Once cooked, remove the beef slowly from the cooker, draining off the liquid. Shred or ‘pull’ the meat using a fork. In a pan, heat olive oil, add pulled beef and add the remaining Really Useful Chipotle sauce. Heat through and season to taste
4
Add meat as the final layer to the prepared platter. Top with sour cream, a final swirl of sauce, fresh coriander and a squeeze of lime
5
Serve with lime and tortilla or taco shells

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