Lunch/Dinner
Shredded Beef
Description
This recipe is for those wanting something easy that everyone will love and is low in fat! It cooks in the slow cooker or low oven for a long time and can be left until you're ready to serve.
It can be part of a BBQ menu or a great mid week meal that requires no ready meal or jar of sauce. Jazz it up with some pastry for the weekend and make it part of a pie, serve cold in a sandwich or warm on top of a flat bread.
I love these sorts of recipes that I can fit around me :-)
Recipe & Instructions
- 400g Braised Beef in large pieces
- 2 Onions halved and sliced
- 2 Garlic Cloves crushed
- 2 Carrots diced
- 2 Celery Sticks - diced
- 250ml Beef Stock
- 3 tbsp Honey
- 3 tbsp Dark Soy Sauce
- 1 tsp Sea Salt
- 1 tbsp Tamarind Paste
- 1 tbsp Cornflour
- 1 tsp Olive Oil
Heat the oil in a casserole dish or frying pan and brown the beef. Remove from the pan and add the onions, garlic, carrots and celery. Stir over a medium heat for 5-6 minutes until softened but not coloured. Add the stock, honey, soy sauce, salt and tamarind paste and stir thoroughly. Return the beef to the pan and bring to a boil. Transfer to a slow cooker for 5-7 hours or place in low oven (160 degrees) for 2 hours.
When ready to serve, mix the cornflour with a 1-2 tbsp water until a smooth paste has formed. Remove the meat from the pan and shred with a knife and fork. Pour the cornflour mix in to the casserole (or place contents of slow cooker in to a sauce pan and add the cornflour to that). Stir until thickened (about 1-2 minutes).
Return the shredded meat to the sauce and coat thoroughly.
Serve how ever you like!
Nutritional Value
Calories Per Serving 291
Carbohydrate - 27g
Protein - 35g
Fat - 4g