Balsamic pulled beef

Balsamic pulled beef

Total: 15 hr 5 min. | Active: 35 min.
gluten-free
Nutritional value / person: 347 kcal
, Fat: 11 g
, Carbohydrate: 16 g
, Protein: 44 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Rub

2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp sugar
½ tsp chilli powder
1 ½ tsp salt
½ tsp black peppercorns, crushed
850 g beef shoulder fillet

Sauce

2 ½ dl beef stock
1 dl balsamic vinegar
1 ½ tbsp liquid honey

To braise in the oven

½ tbsp Maizena cornflour
1 tbsp water

To serve

4 sprig thyme, leaves torn off
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Utensils

One casserole dish with a lid

How it's done

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Rub

In a small bowl, mix the paprika with all the other ingredients up to and including the pepper. Rub the mixture into the meat, cover and marinate in the fridge for approx. 8 hrs. or overnight.

Sauce

Pour the stock, balsamic and honey into the roasting tin, add the meat.

To braise in the oven

Cover and cook for approx. 4 hrs. in the lower half of an oven preheated to 120 °C. Turn the meat, cover and finish cooking for approx. 2 hrs. Remove the meat from the tin, wrap tightly in foil, leave to rest for approx. 30 mins. Mix the cornflour with the water, add to the sauce, mix well, reduce to approx. 300 ml for approx. 10 mins.

To serve

Pull the meat apart with two forks, return to the hot sauce, add the thyme, mix. Plate up the pulled beef.

Good to know
Serve with: Mashed potatoes

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