• Email
  • Pin It
 

Slow Cooker Pulled Pickled Beef

 

Contributed by:

Slow Cooker Pulled Pickled Beef
 

 

0 comments | Leave Comment

 
1 Star2 Star3 Star4 Star5 Star (0 Rating)
Loading ... Loading ...
 
 
 

Recipe

Slow Cooker Pulled Pickled Beef

Slow cooking is the new convenience cooking – that’s for sure haven’t you had days when your brisket cuts like a dream into perfect slices and the next time you make it its shreds!! Well here’s the best thing since sliced brisket!

Times

  • Ready Time : 0 min

Servings

Ingredients

  • 5 lbs pickled brisket (hump)
  • 4 large onions sliced into rings
  • ½ cup cold water
  • 6 potatoes cut in half * (Optional)
  • 1 cup Barbeque marinade
  • 1 cup tomato sauce
  • 2 Tbl apple cider vinegar
  • 2/3 cup brown sugar
  • 1/3 cup syrup
  • 2 Tbl Dijon mustard
  • ½ cup water

Directions

Brown beef on both sides with onions in a frying pan.

Place beef and onions into a crockpot.

Add water to the pan in which you were frying the meat and scrape up all the brown bits at the bottom of the pan.  Pour this over the meat in the crockpot.

Place potatoes around the meat.  * I say optional at the potato point because I sometimes like to serve mine as a casual light supper on rye bread with mustard and pickles.  However it’s also great as a meal served with potatoes and your favourite vegetables.

Combine the remaining ingredients and pour over meat.

Cook on high for 2 hours then reduce to low for about 6 – 8 hours.  By then most of the liquid should have cooked out and only a lovely glazed soft brisket left behind.

 When ready to take out it should be so soft that you hardly need cut it.  You may need two large spoons to get it out of the crockpot.

Place it on a board and shred with a fork.

You can add a little more bottled BBQ marinade to the beef at this point, if once you’ve pulled it and it seems like it needs a little sauce and shine!

If the length of the strands is just a little too long and stringy cut them shorter.   


About Sharon Lurie

avatar

Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious.. Visit Celebrating with the Kosher Butcher's Wife!

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in