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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.


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)


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
Prepare a large serving platter by laying red cabbage and corn then set aside
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
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
Serve with lime and tortilla or taco shells

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