This his one of those slightly embarrassing recipes – because its so simple, yet delicious. Pulled Beef is a great dish for feeding a crowd – just pop it in the oven, or in a slow cooker and leave it to simmer away in a couple of tins of French Onion Soup. Pop some onions and mushrooms in a pan and fry them up, along with some salad, rice or jacket potatoes and you’ve a simple supper. It freezes really well too, so we make loads and then have it in the house for a quick midweek supper. Use a nice cheap cut of beef like Silverside – this cooks for hours and the beef will be lovely and tender.
- 1 Slow Cooker You can pop it in the oven for 4 hours on 150° instead
- 2 kilo Silverside
- 2-3 Tins French Onion Soup
- 1-2 tbsp Marmite
- I think it's best in the slow cooker, but do pop it in the oven if you prefer.
- Put the Beef, 2 tins of French Onion Soup, and the Marmit in a slow cooker. Turn it on high for 30 minutes just to get it going, then put it on low and leave it for 5-6 hours. Every hour and a half turn the meat over so any exposed meat doesn't get dry.
- Somewhere around the 5-6 hour mark you'll realise that the meat can be easily pulled apart with a fork. Using two fork shred the meat, and add in a bit more soup if needed. Leave for another hour in the slow cooker to soak up the soup.
- If you've popped it in the oven the meat should be shreddable at the 3 - 3 1/2 hour mark. Add a bit of soup after shredding the meat and leave for another 1/2 to 45 minutes.
- Serve with fried onions and mushrooms, grated cheese, jacket potatoes, rice and salad.
If you’re feeding a crowd there’s nothing like Vegan Brownies and Ice Cream for a simple dessert.