Empty My Fridge
Easy Slow Cooker BBQ Shredded Beef
Ingredients
- Beef1 ½ kg
- Beer1 cup
- Olive oil3 tbsp
- Brown sugar3 tbsp + ⅔ cups
- Paprika powder1 tbsp
- Garlic powder2 tbsp
- Onion powder2 tsp
- Mustard powder6 tsp
- Cumin · powder1 tsp
- Salt4 tsp
- Black pepper3 tsp
- Apple cider vinegar1 cup
- Ketchup3 cups
- Molasses3 tbsp
- Worcestershire sauce4 tsp
- Tabasco2 tsp
- Scallion2 tbsp
Instructions
- Put all the BBQ sauce ingredients in the slow cooker and whisk to combine.
- Mix the rub ingredients in a medium bowl. Coat the steaks in the rub on both sides.
- Heat half the oil in a large non-stick pan over medium-high heat. Sear 2 steaks for 1 to 1½ minutes per side, until deep golden, taking care not to burn the rub. Transfer to the slow cooker. Wipe the pan clean, heat the remaining oil and sear the other 2 steaks the same way.
- Add the beer to the pan and simmer rapidly, scraping the base, until reduced to about 1/4 cup, about 3 minutes. Pour into the slow cooker.
- Arrange the beef so each piece is as submerged as possible. Cook on low for 10 hours, until tender enough to shred easily.
- Remove the beef to a pan and shred it with 2 forks.
- Pour the sauce from the slow cooker into a pot or large deep pan. Simmer on medium-high for 15 to 20 minutes, until it thickens to a BBQ sauce consistency. Stir regularly towards the end, lowering the heat if it splutters aggressively.
- Toss the beef with about 1/3 to 1/2 of the sauce, enough to moisten and flavour without making it soggy. Serve with the remaining sauce.
Summarized from RecipeTin Eats's video. Watch it for the details.
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