For this month’s Recipe ReDux we are Beating the Heat with the Slow Cooker/Instant Pot/Pressure Cooker:
Whether you go slow or fast, just don’t turn on the oven. Show us how to keep the kitchen cool by using one of these appliances: Slow cooker, instant pot, pressure cooker. (If you have none of these, use the microwave, rice cooker or another keep-cool appliance.)
Although we are in the middle of Winter not Summer here in the Southern hemisphere (and I have actually been leaving the oven door open after cooking to help warm the kitchen), I am heavily relying on my slow cooker, wonderbag and our newly acquired chest freezer thanks to this guy:
Baby Meyer is such a joy, he is doing really well and has been keeping us pretty entertained (I mean just look at all the faces!) and busy around here. Although I took meal freezing to doomsday-prepper level before he was born, and my mom has been a superstar keeping us well-fed, we are now nearing the end of my stash. Cue the slow cooker! Just this week we have been able to throw together a big beef & veggie stew and this BBQ pulled beef to cover many meals. Even with making homemade BBQ sauce this recipe takes just minutes to put together, I then left it to slow cook away overnight and voila you’re set with delicious slow cooker bbq pulled beef to serve hot, warm or cold with mash and veggies, to top pizza’s, serve with slaw in sliders, toss into wraps, use to make quesadillas or whatever takes your fancy…
- 1 tablespoon olive oil
- 900 g - 1 kg deboned stewing beef, cubed
- 1 cup BBQ sauce - store bought or see recipe for homemade below
- ¼ cup beef stock
- 1 tin (410 g) tomato puree
- ½ cup apple cider vinegar
- ½ cup dark brown sugar
- 3 tablespoons Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
- ½ teaspoon pepper
- ½ teaspoon salt
- Combine sauce ingredients in a saucepan and simmer (uncovered) for 20 minutes, or until the sauce has thickened slightly.
- Heat the oil in a pan and brown the cubed beef. Transfer beef to slow cooker.
- Add the remaining ingredients to the slow cooker. Cover and cook on low for 8 - 10 hours, or until the beef is tender and easily shreds with a fork.
- Use two forks to shred the beef add remaining BBQ sauce as desired and/or serve with sauce on sliders, quesadillas, pizza, wraps, as a baked potato filling, cooked into ragout or however takes your fancy.
Don’t forget to check out what my fellow ReDuxer’s have cooked up this month: