Pulled Beef, Corn Salsa, Radish & Cucumber Slaw

In 2013 when tasked with cooking for a large group of friends or family at home there was a definite bias towards pulled pork. It’s delicious, it’s wonderful and fills your house with the tantalising and irresistible aroma of pork and herbs and spices for the whole day while it slow cooks in the oven. Now I wouldn’t have minded partaking in pulled pork on the weekend but it’s at least a 2 day process, with the quality time brining in the fridge before its 10 hour session in the oven, so deciding I wanted it for dinner on Saturday on Saturday morning, well the maths just didn’t work. So it occurred to me that I had a lovely Dardanup beef roast in the freezer so I picked up the ipad and logged onto to the google in search of a slow cooker beef roast recipe. Gotta love the internet.

It didn’t take long before I found one that looked delicious from the Add a Pinch website, Slow Cooker Shredded Beef Recipe

Ingredients

  • 1.5kg Beef Roast (mine was a blade roast)
  • 1 cup beef stock (I probably used close
  • 2 tablespoons Worcestershire sauce (I may have been slightly more liberal and splashed a bit more in)
  • 1 tablespoon Montreal Steak Seasoning (Again, suspect I used closer to 3-4 tablespoons… added a bit more spice)

At this point I did have to search for a recipe for Montreal Steak Seasoning too because I’d never heard of it or seen it in the shops. As I would find out Montreal steak seasoning combines the British love of beefsteaks with the French flair for seasoning. It’s excellent on steaks and potatoes.

So I used this recipe and doubled everything….. not sure why, but now I have spare for another time or for some spuds 🙂

Makes: About 3/4 cup

  • 2 tablespoons paprika
  • 2 tablespoons crushed black pepper
  • 2 tablespoons kosher salt
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 1 tablespoon crushed coriander
  • 1 tablespoon dill
  • 1 tablespoon crushed red pepper flakes

So I had all the ingredients and had made the seasoning so what next?

Instructions

  • Place beef into your slow cooker. Add beef stock. Pour Worcestershire sauce over the top of roast and sprinkle with Montreal Steak Seasoning.
  • Cook roast in slow cooker for 4 hours on High setting or 6-8 hours on Low. I went with about 7 hours on low.
  • Once roast beef has cooked, remove from slow cooker into a serving dish. Pull apart with two forks and then pour over some of the liquid from the slow cooker.

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And you are ready to go! Here’s the meat just out of the slow cooker.

We had out beef on flour tortillas and I made two sides – Corn Salsa and a Radish and Cucumber Slaw. I would have been a lot more liberal with coriander in both of these sides if not for the fact my local fruit and veg shop didn’t have any and I had to buy it in packets from the supermarket…. Such sad little packets, lucky to get a few sprigs!

Anyways though, rough guide on recipe for those…

Corn Salsa

Ingredients to be combined to your liking

  • Corn Cobs – I used three cooked 3 corn cobs, then cut the kernels off
  • Coriander – roughly chopped
  • Spanish Onion – diced
  • Lime – some zest and some juice
  • Olive Oil – a splash

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Radish and Cucumber Slaw – wasn’t overly happy with the presentation of this. Had visions of julienned green apple sticks but the apple I chose was a bit too soft.

  • Radish – thinly sliced (mandolin slicer makes this very easy!)
  • Cucumber – thinly sliced (mandolin slicer makes this very easy!)
  • Green Apple – ideally julienned or closer to grated in reality
  • Lime – some zest and some juice

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Was pretty impressed with the end result. Very tasty and you could up the spice stakes if you fancied by just adding in a few more chilli flakes. Once we’d eaten all we could I poured all the left over sauce over the beef and popped that in the fridge. Kept it moist when we reheated it the next day. Similarly to pulled pork I believe it would freeze well.

So there you go – that was my dinner 🙂

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Categories: Mexican, Reviews

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