• Course

    Main course

  • Category

    Meat,
    Vegetables

  • Cooking technique

    Baking,
    Indirect cooking,
    Slow-cooking

  • Level

    Easy


  • Advance preparation

    15 minutes

  • Preparation

    285 minutes

  • Total

    300 minutes

  • Amount

    4 persons

Pulled beef

The Big Green Egg is your best friend when you want to make pulled beef. Select grain-fed meat with a great fat marbling for the most delicious result. This recipe for making pulled beef on your kamado provides general guidelines for the preparation time, but the exact preparation time can be somewhat shorter or longer each time because the structure of the meat can vary.

INGREDIENTS

PULLED BEEF

  • 1.5 kg chuck steak (grain-fed)
  • 2 tbsp olive oil
  • 4 tbsp BBQ sauce
  • 1 sprig flat leaf parsley

STEWED ONIONS

  • 24 marloeskes (small onions)
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 3 tbsp balsamic vinegar
  • 100 ml veal stock
  • 1 sprig thyme
  • 1 sprig rosemary

RUB FOR BEEF

  • 5 g juniper berries
  • 10 g black peppercorns
  • 15 g mustard seeds
  • 5 g fennel seeds
  • 5 g cumin seeds
  • 15 g smoked paprika powder (sweet)
  • 15 g madras curry powder
  • 10 g granulated garlic
  • 5 g ground nutmeg
  • 5 g ground ginger
  • 1 g ground cloves
  • 175 g fine salt
  • 125 g dark brown sugar

PREPARATION IN ADVANCE

  1. Ignite the charcoal in the Big Green Egg and heat, with the Stainless Steel Grid, to a temperature of 140°C.
  2. In the meantime, peel the small onions for the stewed onions.

PREPARATION

  1. Heat the olive oil for the stewed onions in the lid of the Green Dutch Oven on the grid. Add the onions, close the lid of the EGG and fry the onions until they are golden brown, stirring occasionally.
  2. Stir the honey through the onions and let them caramelise. Deglaze with the balsamic vinegar and veal stock and add the sprigs of thyme and rosemary. Remove the lid with the onions and the grid from the EGG, place the convEGGtor with the Disposable Drip Pan on top and then place the grid back in the EGG. Put the lid with the onions back on the grid, close the lid of the EGG and let the onions stew for approximately 30 minutes until soft.
  3. In the meantime, for the rub, finely grind or crush the juniper berries, black peppercorns, mustard seeds, fennel seeds and cumin seeds in a spice mill or coffee mill or use a mortar and pestle. Mix together all of the ingredients for the rub and measure out 5 tablespoons. Store the remaining rub in a closed container to use another time.
  4. Rub the chuck steak first with the olive oil and then with the measured rub. Remove the lid with the onions from the EGG and let them cool in the liquid. Place the chuck steak on the grid and close the lid of the EGG. Bring the temperature to 120°C and let the meat cook for approximately 2.5 hours.
  5. Remove the chuck steak from the EGG and cover the meat entirely with the BBQ sauce. Wrap the meat in three layers of aluminium foil and place it back on the grid. Bring the EGG temperature to 140°C and let the chuck steak cook for another 1-1.5 hours, turning over the wrapped chuck steak twice during cooking.
  6. Remove the wrapped chuck steak from the EGG and carefully remove the foil. Pull apart the meat using the Meat Claws so you have pulled beef. Scoop the stewed onions out of the liquid and pluck the leaves from the sprig of parsley. Serve the pulled beef from the Big Green Egg with the onions and garnish with the parsley.

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