Pulled Beef
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 5 hrs |
| Total Time | 5 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 9) |
Ingredients
- 1.3 kg roast beef
- 2 large onions, cut into large pieces
- 355 ml cola
- 6 teaspoons Worcestershire sauce
- 2 teaspoons spice mixture (hickory liquid smoke), alternatively 1 teaspoon hickory smoked salt
- 2 teaspoons garlic powder
- 2 teaspoons black pepper
- Salt, a little less if smoked salt is used
- 530 ml sauce (Bulls Eye Barbecue Sauce), recipe in my profile)
- 500 ml water
- 9 rolls (baguette)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 135 degrees C top / bottom heat.
- Place the meat in a large roasting pan and spread the onions on top.
- Mix Worcestershire sauce, liquid smoke or smoked salt, garlic powder, salt and pepper in a bowl, then add cola. Then pour into the roaster. Pour water on the meat and put the lid on the roasting pan.
- Roast the meat in the oven for 4 to 5 hours. After 4 1/2 hours, check whether the meat can be pulled well with a fork.
- When the meat is done, pull it apart with two forks, place in a bowl and mix with the barbecue sauce.
- Put the meat in baguette rolls, place on a plate and serve with the coleslaw.
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