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.
Slow cooker pulled beef
Lucy Parissi | Supergolden Bakes
| 2 pounds beef brisket
tied with string
| 1 cup hot beef or chicken stock
from a stock cube
| 1/2 cup dark soy sauce
| 1/2 cup dry sherry or Chinese cooking wine
Juice & zest of 1 orange
dark brown sugar
skin on, smashed
peeled and roughly chopped
small piece fresh ginger
peeled and finely sliced
cornstarch dissolved in a little cold water
finely sliced, to serve
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.
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.