Mon, 26 January 2026
Stout Pulled Beef & Flatbread
Ingredients:
Spice Mix
• 1 tbsp paprika
• 1 tsp All Spice powder (ground All Spice)
• 1tsp cumin powder
• 2 tsp onion powder or garlic powder OR 1 tsp of each
• 1 tsp each of salt and pepper
Beef
• 1- 2 tbsp oil
• 1.2 kg beef chuck, brisket or any other slow cooking beef, cut into chunks
• 3 garlic cloves, minced
• 1 onion, chopped
• 500ml McGargles Stout
• 400g Inned chopped tomatoes
• 500ml beef broth/stock
• 200ml water
• 2tbsp brown sugar
• 1 handful chopped fresh coriander
• 1 handful chopped fresh mint
• Salt and pepper
Method:
• Combine the Spice Mix ingredients in a bowl. Rub the spices on to the beef.
• Heat the oil in a large heavy based pot over a high heat. Add the beef (in batches if necessary) and brown well on all sides. Remove onto a plate.
• Turn the stove down to medium. If the pot looks dry, add more oil.
• Add the garlic and onion and cook for 3 minutes unIl soP.
• Add the stout and chopped tomatoes and scrape the bottom of the pot so the brown bits mix into the liquid.
• Add the beef stock and water and then return the beef into the pot
• Put the lid on, bring to a simmer then turn the stove down so it is bubbling gently, not rapidly.
• Cook for 2 hours, then remove the lid and add the sugar and chopped herbs and simmer for another 30 minutes unIl beef is tender enough to shred.
• Remove the beef from the sauce, shred with 2 forks.
• Leave the sauce to simmer with the lid off for 10 to 15 minutes to reduce and thicken to your taste. Adjust salt to taste.
• Toss the beef back into the sauce (you can reserve some Sauce for drizzling on flatbread if you want, there's plenty).
• Transfer the beef into a large dish and serve with flat bread & salsa.
