Sous vide pulled beef: recipes and tips for delicious roasted meat dishes

Do you love roasted meat? Then sous vide pulled beef might be the perfect choice for you! In this blog we share recipes and handy tips to make delicious roasted meat dishes with pulled beef. Whether you are a beginner or an experienced cook, we have something for everyone. Let's start with an introduction to what pulled beef is.

What is pulled beef?

Pulled beef is a delicious dish made from slow-cooked beef that is so tender that it can easily be pulled apart with a fork. It is often used as a filling for sandwiches, tacos or as a topping for salads. Sous vide pulled beef has a rich flavor and a unique texture that makes every bite a true flavor explosion.

The origin of pulled beef

Although pulled beef is popular all over the world today, it originated in the United States. It was traditionally prepared as a way to transform cheaper and tougher meat into a delicious meal. Today, pulled beef is an integral part of American BBQ culture and has found its way into cuisines all over the world.

The unique texture and taste of pulled beef

What makes pulled beef really special is the combination of taste and texture. The slow cooking ensures that the meat becomes so tender that it almost melts in your mouth. The rich flavours of the marinade penetrate deep into the meat and give it that characteristic taste that is so loved. In addition, the meat also has a slightly smoky flavour, originating from the traditional smoking on a barbecue.

Pulled beef is not only a tasty dish, it also has an interesting history. It originated as a clever way to use cheaper meat and transform it into a culinary masterpiece. By cooking the meat slowly, it becomes so tender that it easily falls apart. This makes it perfect for making sandwiches, tacos or as a salad topping.

Pulled beef has grown in popularity in recent years. It is now recognized worldwide as a delicious dish that is perfect for barbecues or just as a tasty meal. It is often served with a matching sauce, such as barbecue sauce, to enhance the flavors even more.

The texture of pulled beef

In addition to the taste, the texture of pulled beef is also remarkable. The meat is so soft and tender that it almost melts in your mouth. This is due to the slow cooking at a low temperature, which breaks down the collagen in the meat and gives the meat its tenderness. The result is a juicy and tender piece of meat that falls apart easily.

Pulled beef marinade

To make pulled beef, the beef is first marinated in a tasty mix of herbs and spices. This ensures that the flavors penetrate deeply into the meat and give it a delicious taste. Do you want to ensure that the flavors are absorbed extra well? Then choose to marinate the meat in a vacuum bag . The meat is then cooked sous vide, until it is so tender that it can be pulled apart with a fork.

The taste of pulled beef is unique and distinguishes itself from other meat dishes. It has a deep, savoury flavour that is enhanced by the marinade and slow cooking. In addition, the meat also has a slightly smoky flavour, originating from the traditional smoking on a barbecue. This gives the dish an extra dimension and makes every bite a true flavour explosion.

The basics of preparing pulled beef

Before we delve into the different cooking methods and tasty recipes, it is important to understand the basics of pulled beef. There are two important aspects to pay attention to: the choice of meat and the importance of slow cooking.

The choice of meat

To make the perfect pulled beef, it is important to choose the right cut of meat. Common choices are brisket, chuck roast or short ribs. These cuts contain enough fat and connective tissue, which gives pulled beef that delicious tenderness and juiciness it is known for.

Brisket is a popular cut of meat for making pulled beef. It comes from the breast of the cow and contains a lot of fat and connective tissue. This ensures that the meat melts in the mouth during the slow cooking process and has a rich flavor.

Chuck roast , also known as shoulder steaks, is another suitable cut of meat for pulled beef. It also contains a lot of fat and connective tissue, which makes the meat deliciously tender. In addition, chuck roast has an intense flavor that goes well with the spices and sauces that are often used with pulled beef.

Beef short ribs are also a good choice for pulled beef. This cut comes from the ribs of the beef and contains a lot of fat and connective tissue. The meat becomes tender and juicy during the slow cooking process, making it fall apart easily.

The importance of slow cooking

To develop the flavours and tenderise the meat, slow cooking is essential. This can be achieved by cooking the meat in the oven, sous vide or even on the barbecue. The slow cooking process causes the connective tissue in the meat to break down, making the meat fall apart easily.

When you slowly cook pulled beef in the oven, you can enjoy the delicious smells that spread through your kitchen. The meat is cooked slowly and absorbs the flavors of the herbs and marinades well.

Pulled beef lends itself perfectly to a sous vide preparation. You can put the meat in the water bath a day in advance and enjoy delicious tender pulled beef the next day.

If you have the opportunity, you can also prepare pulled beef on the barbecue. Slowly cooking over smoldering charcoal gives the meat a unique smoky flavor that goes perfectly with the juiciness of the meat.

Different methods to prepare pulled beef

In addition to our sous vide recipe, at the bottom of this blog, there are several ways to prepare pulled beef, depending on your preference and available equipment. Three popular methods are discussed below: the oven, slow cooker and barbecue.

Pulled beef in the oven

If you don’t have a slow cooker or a barbecue, you can also prepare pulled beef perfectly in the oven. Preheat the oven to a low temperature, around 120 °C. Season the meat with your favorite spices and place it in a roasting pan with a lid. Make sure the meat is completely covered with a marinade or a mixture of stock and spices. Roast the meat slowly in the oven for 4-5 hours, or until the meat falls apart easily. Be careful, check and baste regularly to prevent it from drying out.

Pulled beef in the slow cooker

The slow cooker is a great tool for preparing pulled beef. It provides a slow-cooked result without having to constantly monitor the temperature. Season the meat and place it in the slow cooker. Add the marinade or stock and put the slow cooker on the lowest setting. Let the meat cook for 8-10 hours, or even longer if you want an even more tender result.

Pulled beef on the barbecue

If you like the taste of smoked meat, pulled beef on the barbecue is a great option. Prepare the meat as described above and place it on the indirect heat of the barbecue. Close the lid and let the meat cook slowly for 6-8 hours. During cooking, you can occasionally add some smoke wood to enhance the smoky flavor. The result is a juicy pulled beef with a delicious smoky aroma.

Delicious recipes for pulled beef

After all these preparation methods, it's time to get your mouth watering with some tasty pulled beef recipes. Here are a few of our favorites:

Pulled beef with barbecue sauce

This classic combines juicy pulled beef with a flavorful BBQ sauce. Serve it on a soft bun or a plate with some crispy fries for a delicious meal.

Pulled beef with coleslaw

The fresh crunch of coleslaw is the perfect counterpoint to the tender meat. Serve pulled beef with a fresh, homemade coleslaw on a bun for an irresistible flavor combination.

Pulled beef tacos

Who doesn't love tacos? Fill soft taco shells with tender pulled beef, add your favorite toppings like guacamole, salsa, and fresh cilantro, and enjoy a festive and flavorful meal.

Tips & tricks for the perfect pulled beef

To prepare the perfect pulled beef, we have a few more tips and tricks for you:

How to keep pulled beef juicy

To keep the pulled beef juicy, it is important to let the meat rest covered before pulling it apart. This will retain the moisture in the meat and keep it deliciously tender.

The best herbs and spices for pulled beef

Experiment with different herbs and spices to give your pulled beef a unique flavor. Classic combinations include paprika, cumin, garlic powder, and brown sugar.

How to store and reheat pulled beef

Pulled beef can be easily stored in the refrigerator in an airtight container. It can also be frozen for longer periods. To reheat, add a little broth or barbecue sauce to prevent drying out and heat slowly in the oven or on the stove.

Ingredients

• 1 kg beef (for example shoulder or chuck)
• 2 tsp salt
• 1 tsp black pepper
• 2 cloves garlic, finely chopped
• 2 tsp smoked paprika powder
• 1 tsp chili powder (optional, for some heat)
• 1 onion, finely chopped
• 250 ml beef stock
• 2 tbsp olive oil or butter for frying

Preparation method

Preparation

1. Combine the salt, pepper, garlic, smoked paprika, and chili powder in a small bowl.
2. Rub the beef with this spice mix.
3. Vacuum seal the beef together with the finely chopped onion and the beef stock in a sous vide bag.

Sous vide preparation

1. Preheat your sous vide device to 79.5°C.
2. Place the vacuum-packed beef in the water bath.
3. Let the meat cook for at least 24 hours. This long cooking time makes the meat wonderfully soft and tender.

After the yarn

1. Remove the meat from the bag and reserve the liquid.
2. Heat the olive oil or butter in a large pan over medium heat.
3. Quickly fry the meat on all sides until it has a nice golden brown color. This gives extra flavor.

Making pulled beef

1. Place the meat on a cutting board or in a large bowl and use two forks to shred it to your desired size.
2. Mix the pulled beef with some of the reserved liquid from the sous vide bag for extra flavor and juiciness. Add as much liquid as you like, depending on how juicy you want your pulled beef to be.