Thursday, 27 April 2017

Pulled Beef

Pulled Beef

A wonderful recipe to take on a picnic, enjoy an outdoors backyard party or even cook in your bbq smoker. I have prepared this in an oven. While it is hard to reheat, it is best to pull it apart immediately while warm and moist. It can be enjoyed at room temperature with coleslaw, tandoori fries and fresh corn on the cob. Using other meats is an option.


The piece of meat; cooked to perfection is soft, moist and delicious. Simply ''pull'' it with a fork while it is warm. 

Marinate overnight
2 kg/ 4.4 lb piece of boneless meat rubbed with one teaspoon of salt

Marinade

1 1/2 cup bbq sauce
1 tbsp hot paprika
1 tsp fresly grated garlic
1 tsp freshly grated ginger
6 juniper berries crushed
1 tsp coffee granules
1 tbsp brown sugar
2 tbsp maple syrup
1 cup beer

Place the meat in baking dish, cover it with foil tightly sealing it to ensure it will not allow the steam built during cooking to escape.
Cook in an oven at 350 F/140 C for 30 minutes, reducing the heat to 250 F/ 120 C for about 2 hours.
Turn the oven off, allow it to stand as is, for another 20 minutes and then carefully remove the cover. Remove the piece of meat into a deep serving dish. With the help of a fork, ''pull it apart''. Now add as much of the gravy as needed, avoiding the 'grease' as best as you can.
Serve the extra in a bowl on the side to spoon over.

Tips
The marinated meat should be brought to room temperature before you start to cook.
It is best to have a preheated oven to start off the cooking. Once the heat is built up, we reduce the heat to allow it to 'slow cook' which is the best way to cook this meat.
While the piece of pork used for this is called a ' knacken' , the  cut of beef is called a 'flat bottom'. 
Use a boneless piece of meat that has a bit of fat to keep the moisture through the long process. A cheaper cut of meat serves well for this recipe.

Use your favourite bbq sauce, it is the 'base' of your marinade. The simpler the bbq sauce you pick the better it allows for the other ingredients to share its flavours. 

If you prefer not to use beer, use a sparkling water like perrier, tonic or even a ginger ale will do the job well. 

For Parsi Food recipes, origins and history click on The Art of Parsi Cooking; reviving an ancient cuisine.

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