Stout Pulled Beef & Flatbread

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.