Shredded (‘pulled’) beef

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One 2-kilo piece of beef of any type suited for slow-roasting (e.g. ‘ball tip’)

1 dl palm sugar

1 dl soy sauce

3 star anise

1 tblsp fennel seeds

1 hot fresh chili, sliced

1 knob fresh ginger, peeled and chopped

5 cloves garlic, crushed or chopped

Mix all the ingedients for the marinade thoroughly and pour into a roasting bag with the beef. Close the bag tightly and leave to marinade in a tight-fitting bowl for up to 24 hours.

Bring to room temperature and roast in the oven at 100 degress Celcius for eight to ten hours. Let cool a little, or a lot, and shred with two forks.

Serve with your favourite salad, e.g. coleslaw, and/or mash, or in wraps with hoisin sauce, any which way, really …