The beauty of this dish is that you can serve it in loads of different ways, tacos, fajitas, burritos go without saying, but how about trying it with a simple tomato and onion salad or topping a burger or pizza with it. Try the recipe and get imaginative with serving, you won’t be disappointed.

Pulled Chilli Beef

Serves 4

Ingredients

• 1 x KG (2 lbs) Beef (rump is a good cut to use here!)
• 4 x Large tomatoes
• 3 x Tsp Cumin
• 2 ½ x Tsp Oregano
• 1 x Red chilli
• 1 x Large clove of garlic (or 2 x small)
• 1 x Tsp Dried coriander
• 1 ½ x Tsp Honey or Agave syrup
• 1 x Medium onion
• 1 x Medium Red pepper
• 1 x Heaped Tsp of salt

Take your tomatoes, garlic and chilli, roughly chop and throw them into a blender. Blitz them until smooth and transfer to a pan. Add all the other ingredients except the salt, onion and red pepper.

On a low to medium heat gently simmer them until reduced to approximately one third their original volume. It may sound like a bit of a chore doing this but trust me it’s all about creating amazing flavour!

Once reduced set aside to cool.

Slice up your onion and red pepper into 1 cm (½ Inch) thick slices, mix up and place into the deepest oven dish you have.

Take your nice big chunk of beef and rub the salt all over it. Go on give it some love and a good massage. You can be generous with the salt here if you know how you like it.

Once the beef is nicely salted place on top of the onion and red pepper in your oven dish.

Now take your tomatoes mix, smells incredible right? 

Spread that mix all over the top and sides of the beef covering all of the area you can see as much as you can.

Cover and place in a preheated oven at 150C/300F (Gas mark 2) for around 3-4 hours. Check it after 3 hours by removing from the oven and pushing a fork in then give it a little twist, if the beef comes away easily then it’s done. If not then give it that extra hour, maybe even a little more.

Once done you should be left with beef cooked right through and liquid surrounding the onion and red peppers.

Remove from the oven and let it rest, covered, for about 30 minutes.

After standing take two forks and rip that beef up with the juices, onions and red peppers. You are now ready to serve.

You will notice how that shredded beef soaks up the juice making it even more moistly delicious!

Serve it however you want, my mouth’s watering so I’m off to make some more

Please remember to tell me how you got on with this recipe in the comments below, also tell me how you served it.

Michael Robinson

Author information

The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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