Pulled Beef

Pulled Beef

1 h
Pulled beef – a delicious long-cook in a cast-iron pot. Serve with a classic coleslaw and a little extra chilli sauce on the side for those who want it.


  • Set the oven to 150°C. Place the meat in a cast iron casserole dish
  • Peel the onion and cut into slices. Mix the ketchup, chipotle paste, icing sugar, cumin and lemon juice, spread it on the meat. Place the onion and garlic around it.
  • Cover with a lid and cook in the middle of the oven for about four hours.
  • Pull the meat apart with a fork and mix everything in the pot. Serve with coleslaw and tomatoes, for example.

Pulled Beef

How do you shred beef?
Two regular forks should be all you need to shred this fall-apart tender meat. If you find that the meat doesn’t pull apart easily, give it another 30 minutes in the oven. Once it’s tender enough, use the forks to pull the meat apart into small strips. Keep going until the whole cut has been pulled into appetising strips. Then mix the meat with the juice to make sure that every strip is infused with flavour.
What cut of beef is best for shredding?
Choosing the right cut of meat is crucial for successful pulled beef. Cuts sold as braising steak are usually chuck, flank, or skirt. These are tough meats with plenty of connective tissue and fat. They require long cooking times at relatively low temperatures. In exchange, you get incredibly tender and flavourful meat dishes, such as pulled beef. Don’t make the mistake of buying a lean cut of meat such as roast beef, as this will only dry out and harden if cooked in the same manner as braising steak.
How do you keep shredded beef from drying out?
Before serving pulled beef, thoroughly stir the strips to mix them with the juice and make them moist and flavourful. Any leftover beef should be stored with as much juice as possible in an airtight container to prevent the liquids from evaporating. When reheating your pulled beef in the oven, cover the tray with aluminium foil to keep the juices inside.
Is it easier to shred meat hot or cold?
It’s easier to shred meat when it’s still hot and fresh out of the oven. This is because the proteins and fat in the meat harden as the meat cools, making it more difficult to separate the meat fibres from each other. If you let the meat cool before shredding, the result may not look as appetising as hot-shredded pulled beef.


Braising steaks
1 kilo
Yellow onion
Chopped garlic cloves
Tomato ketchup
100 ml
Chipotle paste
1 tbsp
Brown sugar
1 tbsp
Ground cumin
1 tbsp
Lemon, squeezed
1½ tsp
Black pepper
2 pinches

A fool-proof recipe for tender pulled beef

With a bit of planning and the right cut of meat, you can make juicy and tender pulled beef at home. Packed with street food character and flavour, this easy recipe is a winner at any get-together.

Serving ideas

Pulled beef is a favourite among street food enthusiasts. The juicy, flavourful strips can be rolled into a burrito or used as filling in tacos or steamed bao buns. Pickled onions, coleslaw, sour cream, and crispy lettuce are all excellent together with pulled beef. You can also serve the beef as a main dish with rice, salad, and freshly chopped coriander. Or simply enjoy your pulled beef on a slice of soft white bread, topped with coleslaw.

Storing tips

Leftover pulled beef is easy to store in the refrigerator or freezer. Place the beef in a suitable container and make sure to include as much of the juice as possible to keep the meat moist. The meat will keep in the fridge for 3-4 days, or for up to three months in the freezer. Defrost overnight in the fridge before reheating in the microwave or oven.