Pulled Beef

Pulled Beef

Perfect for tacos, philly cheese steaks and sandwiches in general.

  • 500 g beef (chuck roast, entrecôte or roastbeef)
  • 1 tablespoon oil
  • 60 ml beef broth
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons fresh lime juice
  • 2 chipotle peppers in adobo sauce (chopped)
  • 3 cloves garlic (chopped)
  • ½ tablespoon ground cumin
  • ½ tablespoon dried oregano
  • ¼ teaspoon MSG (optional)
  • 2 bay leaves (optional)
  • salt & pepper to taste
  1. Mix beef broth, apple cider vinegar, lime juice, chipotle peppers, garlic cloves, cumin and oregano in a bowl. Season with salt and pepper and pour into dutch oven.
  2. Preheat skillet on maximum heat. Oil steak on all sides, season with salt, and fry for 1 minute per side. Transfer to dutch oven and add the bay leaves and MSG.
  3. Let it simmer on lowest possible heat for at least 5 hours, but I'd recommend 8 hours. At this point the meat should fall apart on its own when you're trying to pinch it.
  4. Remove the bay leaves. Pick apart the beef and let it marinate in its sauce for at least 10 more minutes before serving.

The original recipe can be found here.