Pulled Beef

An alternative to pulled pork

• CuisineWestern
• CategoryBeef
• CourseMains

Ingredients

• Dry Rub
• 2 tbspCumin powder
• 2 tbspGarlic powder
• 2 tbspOnion powder
• 1½ tbspChilli powder
• 2 tbspSalt
• 1½ tbspGround pepper
• 2 tbspPaprika
• 1 cupBrown sugar
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• BBQ Sauce
• 1 cupBrown sugar
• ½ tspClove powder
• 2 cupsTomato passata
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• 1.5 kgBeef fillet
• 3 cupsTomato juice
• 2 tbspHoney
• ½ cupRed wine vinegar
• 2 tbspChipotle sauce

Preparation

1. Mix all ingredients for the dry rub
2. Apply most of the dry rub on the beef fillet and refrigerate overnight
3. Place in a roasting pan and add tomato juice, 2 tbsp of the dry rub, honey, vinegar
4. Cover and put in the oven at 120°C for 3 hours. Turn over after 2 hours.
5. Remove and shred the beef
6. Refrigerate pan juices for an hours and sim off any fat
7. Add brown sugar, clove powder and tomato passata, simmer and reduce to a sauce consistency

There was some pulled pork left over that Cub wanted to make some nachos out of. Unfortunately, it ran out pretty fast. There was plenty of dry rub left over. So I made some pulled beef instead with a mexican flavour. We had pulled beef burgers with grated carrot and red cabbage salad. There was plenty left over for some pulled beef nachos later.