Texan Pulled Beef


This recipe is a short one because this was a devilishly simple dish to make. I found the recipe in a magazine 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 avo. Next day it was on a lettuce leaf.

Makes 12 serves  (700kJ, 20g P, 9g Carb - not incudling potato)




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

400g can black beans (optional) 

1. 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 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 covered in foil at 150 degrees 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!



HomeShopAbout UsSession DescriptionClinic detailsFeesRecipesHelpful LinksContact
© 2017 BENN-efit Nutrition
Website by Magicdust