Smokey BBQ Pulled Beef

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The Fourth of July begs for something with BBQ flavor. Our version of this pulled beef can be made in the oven, opening up space on the grill for additional mains. Pair this with an array of vegetables, in a crunchy lettuce wrap, or as a taco base. Turn the heat level to 10 by adding additional red pepper flakes. 

This recipe yields 4-5 servings

INGREDIENTS

  • 2.5 pounds grass-fed beef roast or brisket
    • #REF!
  • 1 tablespoon butter or olive oil
  • ¾ cup blackcurrant jam (or any berry jam of choice)
  • 3 navel oranges juiced
  • ¼ cup tomato paste
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons liquid smoke
  • 3 bay leaves
  • 1 tablespoon of salt
  • 1 teaspoon chipotle pepper
  • 1 teaspoon red pepper flakes
  • 1 teaspoon black pepper
  • ¼ cup coconut sugar
  • ¼ cup water or beef stock
    #REF!
  • 1 tablespoon butter or olive oil
  • 245 grams blackcurrant jam (or any berry jam of choice)
  • 3 navel oranges juiced
  • 55 grams tomato paste
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons liquid smoke
  • 3 bay leaves
  • 1 tablespoon of salt
  • 1 teaspoon chipotle pepper
  • 1 teaspoon red pepper flakes
  • 450 grams grass-fed beef roast or brisket
  • 43 grams coconut sugar
  • 60 ml water or beef stock

Directions

  1. Preheat oven to 325 F. 

  2. Cut the meat into 6 or 7  3-inch cubes.  Season all sides evenly with salt and pepper.

  3. Heat dutch oven pan on medium/high heat, add butter or oil, and brown each side for 1-2 minutes. 

  4. Remove meat and add all remaining ingredients to the dutch oven. Stir together until combined. Return the browned meat back to the dutch oven and bake in the oven for 3 hours.

  5. Remove beef from oven and shred with two forks, leaving in the jus. Read tips for different ways to serve.  

TIPS

**Serve on a bun for pulled beef sandwiches or make tacos out of tortillas or lettuce wraps. This is also a great protein to add to salads.