SLOW COOKED PULLED BEEF: SERVES 8-10

INGREDIENTS:

• 1kg flank or chuck steak, lean brisket, or gravy beef

• 1 red onion - diced

• 2 cloves of garlic - finely chopped (or 1 tablespoon crushed garlic)

• 2 tablespoons of cumin

• ½ - 1 tablespoons of chilli powder

• 2 tablespoons of tomato paste

• 100ml of water 

• Salt and pepper

EQUIPMENT:

• Big knife (chefs knife)

• Chopping board

• Slow cooker or large oven dish (deep dish)

• Can opener

STEPS:

1. Prepare your ingredients:
   • Dice onion and finely chop garlic
   • Trim excess fat off meat if necessary

2. Prepare the slow cooker:
   • Add in all of your ingredients and cook on low for 8 hours
   Note: If you don’t have a slow cooker, you can add all of your ingredients into a large deep dish oven tray (lined with baking paper) and put into the oven at 135° celsius

3. Pull the beef:• Using forks or tongs, pull at the beef to create ‘pulled beef’

   • Stir to incorporate cooking juices into the pulled beef

4. Enjoy with brown or wild rice, quinoa, or root vegetables

OPTIONAL:

• Fry your beef on high heat in a pan until dark brown to add colour and increase depth of flavour before placing in slow cooker

• Fry your onions and garlic in the same pan as you fried the beef before placing in the slow cooker

By Ben Means and Laurent Pang