Chipotle Pulled Beef
Cherie Metcalfe
Tender, fall-apart beef loaded with smoky chipotle flavour and finished in a rich, sticky sauce. This one is made for piling into warm tortillas with all your favourite toppings, and while the slow cooker does most of the work, don’t skip reducing...
Ingredients
- 2kg beef bolar roast
1 tablespoon Chipotle & Orange Rub
50g chipotle peppers
3–4 cups water or beef stock
1 onion, peeled and roughly chopped
1 carrot, peeled and roughly chopped
2 tablespoons Chipotle & Lime Salt (or Man Grind Flakes)
BBQ sauce, optional
Directions
Place the beef in the slow cooker and rub the Chipotle & Orange Rub all over, making sure it’s well coated.
Add the chipotle peppers, water or beef stock, onion, carrot and Chipotle & Lime Salt.
Cover and cook on HIGH for 3 hours, then reduce to LOW and cook for a further 5–6 hours, or until the beef is incredibly tender and pulls apart easily with a fork.
Carefully remove the beef from the slow cooker and set aside. Once cool enough to handle, shred the meat using two forks.
Meanwhile, strain the cooking liquid into a large saucepan, discarding the onion and carrot. Place over high heat and simmer for 30–40 minutes, or until reduced to a rich, thick sauce. If it needs a little help towards the end, add a splash of BBQ sauce.
Pour the reduced sauce over the pulled beef and toss everything together until the meat is beautifully coated.
Serve piled into warm tortillas with your favourite toppings, or load it onto nachos, rice bowls or baked potatoes.
