To pull or not to pull...is that your question? We love to think outside the roast beef and this is so yummy. Totally winter warmer food for the entire family. If you cook it low and slow enough you won't really have to 'pull' it or shred it as the case may be, but it does go a lot further if you do.
Then pair it up with our amazing Truffled Polenta or go with Bechamel Mash, Parsley & Pea Mash, or go low carb with Cauliflower Puree.
Whichever way you go, you will find very little left over! (So maybe put some aside ahead of time as the flavours improve over a couple of days.) Enjoy.
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Need
- 50 Grams Extra Virgin Olive Oil (EVOO) divided BUY
- 1 Kilo Beef-chuck cut into large pieces
- pink salt flakes and pepper to taste BUY
- 1 red onion quartered
- 3 cloves garlic
- 2 red chilli halved
- 100 red wine
- 50 Grams soy sauce
- 30 Grams coconut sugar
- 1 Handful basil leaves to garnish
Do
- 1
Heat a large cast iron casserole dish to a medium high heat with a dash of EVOO. Season the steak with salt and pepper. Brown the steak slightly then take off heat. Preheat the oven to 150°C.
- 2
Place onion, garlic, chilli and remaining EVOO into the Thermomix bowl. Chop 4 sec/speed 5. Sauté 5 min/Varoma/speed 1.
- 3
Add wine, soy sauce, sugar and a little of the basil and combine with spatula. Pour over steak and stir to combine.
- 4
Place into the oven, covered for up to 4 hours. Check the consistency of the meat at 3 hours and either add heat or remove from the oven and proceed. This depends entirely on your oven and its accuracy.
- 5
Carefully pour into clean Thermomix bowl and "pull" 4 sec/Reverse/speed 4. This is best done in batches of half a Thermomix bowl at a time.
