Empty My Fridge
Slow-Roasted Ginger-Soy Pulled Beef
Ingredients
- Beef · trimmed1 ½ kg
- Beef stock1 cup
- Soy sauce½ cups
- Honey2 tbsp
- Vinegar2 tbsp
- Garlic · crushed3 cloves
- Chili pepper · finely chopped1
- Rice
- Pickled vegetables · of choice
- Cilantro
- Sesame seed
Instructions
- Preheat the oven to 160°C (fan-assisted).
- Put the chuck roast pieces in a roasting dish and pat them dry with paper towel. Set aside.
- In a jug or bowl, whisk the beef stock, ginger and sesame soy sauce, honey, vinegar, crushed garlic and chopped chilli (if using) until combined. Pour over the beef and make sure every piece is coated.
- Cover the dish with foil and roast for 3 hours, or until the beef is fork tender.
- Shred the beef with two forks in the dish, then toss it through the marinade and pan juices.
- Serve the pulled beef over jasmine rice with pickled vegetables, garnished with fresh coriander and sesame seeds.
Summarized from Foodies of South Africa's video. Watch it for the details.
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