Pulled Beef
Ingredients
Aromats – to taste
Instructions
  1. Put the spices in a small pan and cook them until they just start to smoke a little. Not only will this improve the oil based aromatics it will make your kitchen smell like the business.
  2. Combine the spices, salt, olive oil, thyme, Garlic, Horseradish and Chillies in a small food processor or Mortar and pestle and process until you have a moist spice rub. The only aromats we’re not going to add into the rub is the Bay leaves which will be added whole and removed at the end of the cooking process.
  3. Cover the joint of meat with the spice rub.
  4. Add 2 cups of liquid to the pan – I’m using an old brown chicken stock that I had frozen into stock cubes and some frozen whey left over from making cheese.
  5. Add the Bay leaves and the rubbed Roast then cover.
  6. Cook for 6-10 hours. This will depend on the type of slow cooker, the type of your roast, and the size of it. What we want is for the fat to render out of the cut (see those pan juices) and the meat to start to fall from the roast.
  7. Now with a pair of forks tease apart all the fibres of the muscle until the entire roast has been shredded.
  8. The flavour is mostly in that rendered fat and juice at the bottom of the pan – make sure when you pull the meat out you dip it in the juices so it soaks up the fat and flavour – otherwise the meat will be dry and bland.
  9. Portion the beef into 1 meal lots using a kitchen scale and ziplock plastic bags stuffed into a large mug. For us 100g each of meat turns out to be the perfect individual serving, so we freeze 200g of meat per bag for a 2 person meal. I tare the scale with the mug already on it, push a new bag into the mug and fill it with meat until I get my desired weight, then pull the bag out and zip it removing as much air as possible.
  10. Make sure to label the bag, and roll it up with the the label side outermost and put it in the freezer until you are ready to use.