If there ever was a 1-2-3 or Ich Mich Pich recipe as my Mother in Law would say, Pulled Beef is it. Place your beef in a roasting pan with sliced onions, pour a bottle of barbecue sauce over it, cover and bake for 4 hours. I served the Pulled Beef with tortillas, red cabbage slaw and guacamole. My daughter in law said it got a 10 out of 10!!
I used second cut brisket which was beautifully marbled with fat. You can also use chuck steak which is less expensive and less fatty. I use the latter for Beef Stew; but I felt the pulled beef warranted the fat and the expense. You can certainly make your own barbecue sauce; but that takes it out of the ich, mich, pich category. The sauce I used was a Chipotle Barbecue sauce that was not very spicy and made a wonderful sauce with the onions. I cooked for 10 people and we have just enough left for the two of us for dinner tonight. I’m out of tortillas and polenta so mashed potatoes or rice it will be.
By the way, the words pulled and shredded can be used interchangeably. Typically, pulled means literally pulling the meat off the bone. Shredded usually refers to shredding the meat from a boneless cut of meat. Personally, I prefer the word Pulled, so I’m going with that.
Hint: Add this recipe to your Passover menu and serve with quinoa or matzah farfel if you’re Ashkenazi; use rice or couscous if you’re Sephardi.
It’s so rewarding to have to do so little to produce such a delicious meal. Hope you enjoy it!
Prep time: 5 minutes
