Paddock to Plate: Pulled Beef

It is long overdue but we finally have a new paddock to plate recipe! 

This weekend we proudly supplied some of our first purebred dry-aged beef for a big function – a celebratory barbecue with family and friends. The numbers were around 70 and so we decided on making Pulled Beef, a popular and trendy dish. 

This had the advantage of being easy to prepare and that it makes use of cuts of beef which benefit from slow cooking. For ours we used 12kg of round steak, blade and chuck.

We kept the accompaniments simple with homemade tomato sauce, coleslaw (including homemade mayonnaise!) and some soft bread rolls, opting to make sliders. It was a winner and too good not to share the recipe!

Step 1: Beef Stock

We started out with 6.5kg of beef bones, which were roasted and once the fat had been poured off and the marrow and tasty bits picked over by the audience, they were put in a large stock pot with 15l of water.

The stock was then simmered over night. About 4 hours prior to finishing we added chopped onions carrots and celery to the pot alongside pepper and star anise. This was then simmered further until it was a suitable thickness and taste.

Step 2: Beef Rub


Whilst the stock was being made we made up a rub for the beef. This used the following ingredients:

1/2 cup of Chilli

1/2 cup of brown sugar

1/2 cup of freshly ground black pepper

1/3 cup of salt

1/4 cup of mustard powder

1/4 cup of cumin

1/4 cup of dried oregano

This was rubbed this all over the beef and left to rest in the fridge overnight.

Step 3: The Slow Cook

In the morning the beef was browned  then combined with the stock and placed into a very large (15 litre) casserole dish and covered. It was then cooked for 10 hours at 110°c. Periodically the meat was turned to ensure all of it was cooked in the stock.

Step 4: Time to Pull


Any remaining liquid was drained off and concentrated. The Beef was pulled using two forks across the grain, practically falling apart.

Step 5: Serve it Up

The pulled beef was then reincorporated into the concentrated stock and served on soft rolls with sauce coleslaw.


The evening turned out to be a big success and we received lots of compliments on our beef. Looks like we will be making it again.


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