Try this simple pulled beef Asado recipe that is literally slow cooked until it becomes so tender without using any fancy slow cooker.
I see all these lovely pictures of pulled pork or beef in all the food porn sites like Foodgawker and Tastespotting and also in Pinterest and Instagram all the time. Since then I’ve always wanted to try it but most of the recipes are using a slow cooker a.k.a Crock Pot. I, however, don’t own one (and still weighing it if I should get one or not). So this pulled beef of mine was cooked purely the traditional way of slow cooking.
I also read in this article from the Kitchn, some advice (on slow cooking without a slow cooker) about the temperature and cooking times, what kind of pot to use and the ideal meat temperature when it is done. All of which could possibly be true, but personally, I do not like it when it becomes too fussy.
The way I did was really simple. I just boiled the beef brisket in a regular pot with some water long enough until it becomes so tender that the meat easily falls apart when touched. It usually takes about 2-4 hours depending on the tenderness of the meat to start with, while most of the recipes recommend minimum 8 hours or overnight. I could not wait that long. As for the temperature, I usually bring the water to a rolling boil and then cover the pot with the lid and bring the heat down to low. I just have to check it from time to time, not that it is drying out.
Then come the other ingredients and seasoning. Yes, it is cooked twice but the second cooking is done quick and more like sauteing just to incorporate the flavor. For this one, I made pulled beef Asado. To give this widely western dish a touch of Asian-Filipino flavor. But you can also just use a favorite barbecue sauce to spices things up.
- 500 grams beef brisket or shoulder
- 2 Tablespoon oil
- 2 cloves garlic, minced
- 1 big onion, cut into slices
- 3 Tablespoon soy sauce
- 3-4 Tablespoon Hoisin Sauce
- ¼ teaspoon ground pepper
- ¼ teaspoon cayenne pepper (optional)
- Place the chunk of beef in a pot and fill it with enough water to submerge the meat and then some more.
- Bring water to a rolling boil over high heat with the pot uncovered. Once boiling, cover pot with lid and lower temperature to low and let it boil for about 3-4 hours or until the meat is really tender.
- Remove from broth and using 2 forks, pull the meat apart into shreds.
- Heat oil in a skillet over medium-high. Saute garlic and onion until slightly browned.
- Add the shredded beef, soy sauce, and hoisin sauce, ground pepper, and cayenne pepper.
- Cook for a few minutes, stirring constantly, until well combined and the flavor is absorbed.
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