Slow cooking for ultra-tender meat, Laurent Mariotte shares his pulled beef recipe

You like pulled pork, but do you know its version, made with beef? This is the recipe that Laurent Mariotte offers us.

If you are a fan of (good!) meat, we bet you will be won over by this recipe! The gastronomic columnist Laurent Mariotte suggests we cook beef chuck pulled pork style. Cooked for a long time and at a low temperature, it becomes meltingly tender and incomparably soft. A real delight!

Ingredients for 6 people

1 piece of beef chuck of 1.8 kg
3 red onions
Grapeseed oil
30 cl of homemade ketchup
1 teaspoon smoked paprika
1 teaspoon paprika
5 cl of red wine vinegar
1 tablespoon of strong mustard
10 cl de sauce Worchester
40 cl of water
Espelette pepper
Pepper from the mill

Pulled beef recipe

Preheat the barbecue or oven to 150°C.
Heat the grapeseed oil in a casserole dish. Divide the chuck steak into two pieces and brown them on all sides.
Peel and slice the red onions, add them to the meat and let cook for 3 to 4 minutes.
Meanwhile, prepare the barbecue sauce: in a bowl, mix the ketchup with the paprika and smoked paprika, vinegar, mustard, chili pepper and Worcestershire sauce.
Pour this barbecue sauce over the meat and coat it well. Add 20 cl of water and pepper.
Cover the casserole dish, close the barbecue lid or put in the oven…

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