Texan pulled beef with chilli cornbread muffins
Friday - December 29, 2017 11:18 am ,
Category : RECIPES
Ingredient:
2 tsp olive oil
600g Coles Australian Gravy Beef
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
1 celery stick, finely chopped
2 garlic cloves, crushed
2 tsp dried oregano
2 tsp ground cumin
2 tsp smoked paprika
1/2 tsp chilli powder
1/2 cup (100g) dried black beans
400g can diced tomatoes
1 cup (250ml) chicken stock
1/4 cup (60ml) maple syrup
Method:
Heat half the oil in a large frying pan over high heat. Add the beef and cook for 2 mins each side or until golden brown. Transfer to a slow cooker
Heat the remaining oil in the pan over medium heat.
Add the onion, carrot, celery and garlic and cook, stirring, for 5 mins or until heated through. Add the oregano, cumin, paprika and chilli and cook for 1 min or until aromatic. Add to the slow cooker with the beans, tomato, stock and maple syrup. Cook, covered, for 4 hours on high (or 6 hours on low). Transfer beef to a bowl. Use 2 forks to coarsely shred. Return to the bean mixture. Taste and season.
Meanwhile, to make the cornbread muffins, preheat oven to 180C. Line 6 holes of a 1/3 cup (80ml) muffin pan with paper cases. Combine the flour, cornmeal, corn, cheddar, coriander and chilli in a large bowl. Add the butter, egg and milk and stir to combine. Spoon evenly among the lined pans. Bake for 20 mins or until a skewer inserted in the centre comes out clean. Serve with the pulled beef.
2 tsp olive oil
600g Coles Australian Gravy Beef
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
1 celery stick, finely chopped
2 garlic cloves, crushed
2 tsp dried oregano
2 tsp ground cumin
2 tsp smoked paprika
1/2 tsp chilli powder
1/2 cup (100g) dried black beans
400g can diced tomatoes
1 cup (250ml) chicken stock
1/4 cup (60ml) maple syrup
Method:
Heat half the oil in a large frying pan over high heat. Add the beef and cook for 2 mins each side or until golden brown. Transfer to a slow cooker
Heat the remaining oil in the pan over medium heat.
Add the onion, carrot, celery and garlic and cook, stirring, for 5 mins or until heated through. Add the oregano, cumin, paprika and chilli and cook for 1 min or until aromatic. Add to the slow cooker with the beans, tomato, stock and maple syrup. Cook, covered, for 4 hours on high (or 6 hours on low). Transfer beef to a bowl. Use 2 forks to coarsely shred. Return to the bean mixture. Taste and season.
Meanwhile, to make the cornbread muffins, preheat oven to 180C. Line 6 holes of a 1/3 cup (80ml) muffin pan with paper cases. Combine the flour, cornmeal, corn, cheddar, coriander and chilli in a large bowl. Add the butter, egg and milk and stir to combine. Spoon evenly among the lined pans. Bake for 20 mins or until a skewer inserted in the centre comes out clean. Serve with the pulled beef.
