Chinese BBQ Pulled Beef

Chinese BBQ Pulled Beef


October 18, 2014

  • Prep: 15 mins
  • Cook: 8 hrs


1.3kg silverside cut of beef (not in brine)

1 cup sticky glaze Chinese BBQ sauce

0.5 cup tomato ketchup

0.25 cup vinegar

2 tbsp brown sugar

1 tbsp Worcester sauce

2 tbsp English mustard

3 small home-grown chillis


1Remove the string (if present) and rinse under a cold tap. Trim all visible fat from the beef joint and put to one side.

2Finely cut the chillis then grind up into a powder and add to everything else in the slow cooker. Roll the meat in the mixture to cover and cook on low for 8 hours. (In the picture around the beef you can see two large carrots I cut in half)

3When cooked, remove the meat and pull it apart with a fork and place into a large bowl. Add some sauce from the slow cooker into the bowl and mix in for added flavour.

4I don't like to waste things so with the fat, I freeze this until I have enough then simmer it down, remove any solids and use it for roasting potatoes.

Submitted by Ivan Elwood


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