Marinated Pulled Beef

Marinated Pulled Beef is a wonderfully comforting dish that transforms a simple joint of beef into juicy, melt-in-the-mouth strands packed with rich flavour. Marinating the beef overnight allows the seasonings to penetrate deeply, while slow cooking ensures every bite becomes tender enough to pull apart effortlessly. Perfect for family dinners, meal preparation, or feeding a crowd, this versatile dish pairs beautifully with everything from mashed potatoes to burger buns.

Prep Time 20

Cook Time 7

Marinating 12

Total Time 19 20

Servings Portions

Ingredients

For the Beef:

1.8 kg beef brisket chuck roast or topside
2 tbsp olive oil

Marinade:

To Finish:

Cooking juices from the pot
Salt to taste
pepper to taste
Fresh parsley chopped

Instructions

Marinate the Beef:

Place the beef into a large bowl or sealable food bag.
1.8 kg beef brisket
Whisk together the soy sauce, Worcestershire sauce, tomato purée, balsamic vinegar, brown sugar, garlic, smoked paprika, cumin, oregano, onion powder, black pepper and beef stock.
120 ml soy sauce, 60 ml Worcestershire sauce, 3 tbsp tomato purée, 2 tbsp balsamic vinegar, 2 tbsp brown sugar, 4 cloves garlic, 2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp onion powder, ½ tsp freshly ground black pepper, 250 ml beef stock
Pour the marinade over the beef, ensuring every surface is coated.
Cover and refrigerate for at least 8 hours, although overnight produces the best flavour.

Slow Cooker Method:

Remove the beef from the fridge around 30 minutes before cooking.
Heat the olive oil in a frying pan over medium-high heat.
Brown the beef on all sides for about 2-3 minutes per side.
Transfer the beef to the slow cooker.
Pour all of the marinade over the meat.
Cover and cook on LOW for 7-8 hours or HIGH for 5-6 hours, until the beef pulls apart easily using two forks.
Carefully remove the beef onto a large plate.
Skim any excess fat from the cooking juices if desired.
Pull the beef apart using two forks.
Return the shredded beef to the slow cooker and stir thoroughly into the cooking juices.
Allow it to sit for another 10-15 minutes before serving.

Oven Method:

Preheat the oven to 150°C (130°C fan) / 300°F / Gas Mark 2.
Heat the olive oil in a large casserole dish and brown the beef on every side.
2 tbsp olive oil
Pour over the marinade.
Cover tightly with the lid.
Cook for 4-5 hours, turning the beef once halfway through cooking.
The beef is ready when it falls apart easily.
Shred with two forks before returning it to the cooking juices.

Optional Richer Sauce:

Remove approximately 500 ml of the cooking liquid.
Cooking juices
Bring it to a gentle simmer in a saucepan.
Cook for 8-10 minutes until slightly reduced.
Taste the cooking juices and season with salt and freshly ground black pepper as needed. Stir through the chopped fresh parsley, if using, just before serving to add a fresh burst of colour and flavour.
Salt, pepper, Fresh parsley
Pour the thickened sauce back over the shredded beef and stir well.

Equipment

large mixing bowl
Measuring jug
Measuring spoons
Sharp Knife
Chopping Board
Slow Cooker or large ovenproof casserole dish with lid
Tongs
Small Saucepan optional

Notes

Storage:

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing:

Allow the beef to cool completely before freezing with some of the cooking juices. Freeze for up to 3 months. Defrost overnight in the refrigerator before reheating.

Reheating:

Reheat gently in a saucepan over a low heat, stirring occasionally and adding a splash of beef stock if required. Alternatively, microwave in short bursts until piping hot throughout.

Tips for Success:

Marinating overnight gives the richest flavour.

Beef chuck and brisket produce the most tender pulled beef.

Do not rush the cooking process; low and slow delivers the best texture.

Always return the shredded beef to the cooking juices to keep it moist.

Leftovers make excellent sandwiches, tacos, loaded fries and pasta dishes.

Nutrition