This slow cooker Chinese pulled beef is such a recipe – definitely anything but boring and so easy! Serve with courgette (zucchini) noodles or a mix of courgette and egg noodles for a filling meal and nice way to celebrate the Chinese New Year
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Slow cooker Chinese Pulled Beef

This slow cooker Chinese pulled beef is such a recipe – definitely anything but boring and so easy! Serve with courgette (zucchini) noodles or a mix of courgette and egg noodles for a filling meal.
Prep Time10 mins
Cook Time7 hrs 30 mins
Total Time7 hrs 40 mins
Course: Slow cooker pulled beef
Servings: 4 -6 servings
Author: Lucy Parissi | Supergolden Bakes

Ingredients

  • 900 g | 2 pounds beef brisket tied with string
  • 250 ml | 1 cup hot beef or chicken stock from a stock cube
  • 125 ml | 1/2 cup dark soy sauce
  • 125 ml | 1/2 cup dry sherry or Chinese cooking wine
  • Juice & zest of 1 orange
  • 2 tbsp dark brown sugar
  • 5 garlic cloves skin on, smashed
  • 2 banana shallots peeled and roughly chopped
  • small piece fresh ginger peeled and finely sliced
  • 5 spring onions finely sliced
  • 3 star anise
  • 1 cinnamon stick
  • 1/4 tsp Szechuan peppercorns crushed
  • 1 tbsp cornflour cornstarch dissolved in a little cold water
  • 1 red chilli finely sliced, to serve

Instructions

  • Slice the brisket into thick rounds and place flat in the slow cooker together with the garlic, shallots, star anise and cinnamon stick.
  • Combine the stock, soy sauce, sherry, orange juice & zest, sugar and ginger in a measuring jug and stir. Pour over the beef and add half of the spring onions and the pepper.
  • Cook for about 4 hours on high or 7 hours on low until the beef is very tender. Remove from the slow cooker to a plate and keep covered.
  • Add the cornflour to the slow cooker and turn to high heat. Cover and cook for half an hour on until the cooking juices are slightly thickened. Strain into a measuring jug.
  • Use two forks to shred the beef and then mix with the gravy. Serve with courgette or egg noodles
  • and sprinkle with the sliced chilli and rest of the spring onions.

Notes

Prepare a day ahead then put the beef (in the cooking juices but not shredded) in the fridge overnight. Any fat will solidify and you can discard it the next day.