Texan Pulled Beef


This recipe is a short one because this was a devilishly simple dish to make. I found the recipe in the paper and modified it a little. 

I served it on a roasted potato with a little melted cheese and a two minute salsa of chopped red onion, tomato and an avo.

Makes 6 serves  


1. Preheat oven to 150C, heat oil in a frying pan over medium heat and brown the brisket for five minutes

2. Whisk stock, maple syrup, vinegar, sauces, mustard, paprika, oregano, cumin and onion and garlic salt (or substitutes) in a jug 

3. Combine brisket, onions and garlic with all other ingredients from the jug in either a slow cooker or a roasting pan.

4. Cook for 3 hours in roasting pan or 4-5 in slow cooker. An hour before cooking finishes, add the black beans. If cooking in slow cooker you may want to roast it for 15 minutes at the end to get a crispy top. 

5. Serve with your desired sides!



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1 tsp olive oil (to fry)

1kg Beef Brisket

2 Brown onions  

2 garlic cloves, crushed

1 cup of beef stock

2tbs maple syrup

1/4 cup of Apple Cider Vinegar

1tbs Worcestershire sauce

1tbs tomato sauce

1tbs of Dijon or American mustard

2tsp smoked paprika

2tsp dried oregano

1tsp dried cumin

2tsp onion salt or half a diced onion

1tsp garlic powder or 2 crushed garlic cloves