Name: Slow-Cooked Shredded Beef recipe
Prep time: 15 min
Cook time: 600 min
Total time: 615 min
Yield: 6
Ingredients: 1 onion large sliced; 250 ml chicken stock (liquid); 125 ml red wine vinegar; 1/2 cup brown sugar firmly packed; 1/4 cup tomato paste; 2 tbs soy sauce; 2 tbs dijon mustard; 4 garlic cloves minced; 1 pinch salt *to taste; 1 1/2 kg beef bolar blade whole

by Tee Last updated on 05/02/2025

Perfect footy food to feed the crowd on a chilly night. Can be served on a bun, or on a plate as a main with mashed potato and vegetables.

- Tee

Ingredients

1 onion large sliced
250 ml chicken stock (liquid)
125 ml red wine vinegar
1/2 cup brown sugar firmly packed
1/4 cup tomato paste
2 tbs soy sauce
2 tbs dijon mustard
4 garlic cloves minced
1 pinch salt *to taste
1 1/2 kg beef bolar blade whole

Method

Step 1

Place the first 9 ingredients into the slow cooker bowl.
Step 2

Add the beef and turn until it is completely coated.
Step 3

Cover and cook on low for 8-10 hours, or on high for 4-5 hours.
Step 4

Remove beef and place on a plate and cover to keep warm.
Step 5

Skim any fat from slow cooker juices and strain remaining liquid through a sieve. Place strained liquid into a large frypan.
Step 6

Set solids aside in a small bowl.
Step 7

Bring the liquid to the boil and gently boil for 15 minutes, stirring occasionally until the sauce has thickened a little and reduced by half.
Step 8

Add Gravox roast meat gravy powder, at this step, if required.
Step 9

Shred beef using a fork and add to sauce mixture.
Step 10

Add reserved solids and stir through.
Step 11

Serve hot on long, crusty rolls or with creamy mashed potato topped with more gravy.