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  • Writer's picturemor beja

Slow cooked pulled beef

Delicious and juicy pulled beef recipe that always comes in handy!

It's tasty just the way it is, with gravy or without, in tacos, in a sandwich, with pasta and more ...

This recipe can be changed to your liking or needs, you don't have to follow it super carefully, just understand the basic principle of it and one can change the flavors and spices according to what one likes.

I used beef shoulder, cut number 5. Very suitable for long cooking.

But even this is changeable, you can use any cut that is suitable for long cooking.

Later on the week I will post a recipe for rolls stuffed with this pulled beef and also a recipe for stuffed cabbage that I combined the pulled beef with the stuffing.

And I guess there will be more recipes that will include this recipe in the future :)


  • 1 kg of beef, cut number 5 [shoulder] - whole

  • 2 flat teaspoons coarse salt

  • 1 teaspoon sweet paprika

  • A quarter teaspoon of cumin

  • 1 teaspoon black pepper

  • Half a teaspoon of shredded dried chilli - optional

  • 1 chopped onion

  • 8-10 cloves of garlic

  • 2 tablespoons pomegranate concentrate

  • 1 tablespoon honey

  • 1 tablespoon white wine vinegar

  • 100 ml white / red wine - optional [can be converted into water]

  • 100 ml of water

  • 2 tablespoons canola oil


  • Preheat oven to 125 degrees Celsius.

  • Mix the salt, paprika, cumin, black pepper and chili.

  • Cover the meat with the spice mixture.

  • Heat 2 tablespoons of oil in a pot that can also be put in the oven [if you do not have a pot that goes into the oven - you can start the process in the pot and transfer to a pan and cover with aluminium foil]

  • Sear the meat for 2 minutes on each side.

  • Add finely chopped onion and the garlic cloves whole.

  • In a bowl, mix the honey, pomegranate concentrate, vinegar and water and add to the pot.

  • Add the wine and leave the lid open until the alcohol evaporates.

  • Once the alcohol has evaporated close the pot and put in the oven.

  • After 3 hours, remove the pot from the oven and check with a fork whether the meat breaks down easily.

  • If the meat does not break down easily put it back in the oven with the lid closed for another half hour to an hour and check again.

  • When the meat breaks down easily, it is ready.

  • Before you start breaking down the meat, remove most of the liquid from the pot and all the garlic cloves. Keep aside.

  • Break down the meat using two forks and remove pieces of fat.

  • Mix well with the liquids left in the pot [if necessary you can add more of the liquids we kept aside] and put in the oven for another 10 minutes.

** Tip: the liquids taken out of the pot, I like freeze it and use it as a kind of beef stock for other dishes, for example a casserole dish of meat and beans.

Enjoy! :)

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