Smokey, sweet pulled beef. Perfect for Tacos or on mash.
Smokey, sweet pulled beef. Perfect for Tacos or on mash.—Merowyn
Serves: a crowd
Beef Topside Roast
cup Maple Syrup
2 - 3
Chipotles in Adobo plus a few tablespoons of the sauce OR
2 - 3
tablespoons Crushed Chipotles in sauce
liter Beef Stock
Brown Onions sliced in half, skin removed.
Carrots sliced in half
In This Recipe
- Pre heat oven to 150 degrees (this was for a gas oven NON fan forced, basically have it set low). Cut up onion and carrots
- Cut up onion and carrots
- Brown beef on all sides. Lift out of heavy crockpot.
- Place onions and carrot in the bottom of the pot, put the beef on top. You may need to cut the beef up a bit to be able to have the lid sit on the pot properly; I had to!
- Pour the Maple, Passata, stock, chipotle over the top of the beef. Try to make sure as much of the beef is covered in liquid as possible, if you need to add a little water.
- Cook for approximately 5- 6 hours, check to see when it's falling apart. When it's done, lift the beef out of the pot and discard the onions and carrots. Skim the oil from the remaining stock. I poured the stock into another pot through a muslin in a sieve with ice in it (after skimming) to pick up any last oil dregs.
- Turn the stove on to a high heat and bring the stock up to a boil then reduce the heat so it's simmering. Allow it to simmer until it's reduced and thick.
- While this is happening pull the beef with two forks, discard any fatty bits.
- When the beef is pulled and sauce reduced pour it over the top and mix through, season with sea salt. Serve with tortillas or mash, appleslaw, as the meat component of nachos. Anything really!!!