How to make slow cooker pulled beef

Want to know the secret to making tender pulled beef? Watch our video on how to make Texan-style pulled beef (RECIPE BELOW) where we share our top tips.

Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends:

Texan-style pulled beef
Serves 6 Prep 10 mins (+ 15 mins resting time) Cooking 3 hours 40 mins

2 tsp olive oil
1.5kg Coles Australian No Added Hormones Beef Brisket
2 brown onions, cut into wedges
1 cups (200ml) beef or chicken stock
1 tb apple cider vinegar
2 garlic cloves, crushed
1 tbs maple syrup
1 tbs Worcestershire sauce
1 tbs tomato sauce
1 tbs Dijon or American mustard
2 tsp smoked paprika
1 tsp onion salt
1 tsp garlic powder
2 tsp dried oregano
1 tsp ground cumin

Heat oil in a frying pan over high heat. Season beef. Cook beef in pan for 5 mins each side or until golden. Transfer to a slow cooker.
Arrange onion around the beef in the pan. Whisk stock, vinegar, garlic, maple syrup, Worcestershire sauce, tomato sauce, mustard, paprika, onion salt, garlic powder, oregano and cumin in a jug. Pour evenly over beef, turning to coat.
Cover pan. Cook for 6 hours on low of 4 hour on high or until beef is very tender and falls apart when tested with a fork. Uncover and cook for a further 30 mins or until the sauce thickens slightly. Set aside for 15 mins to rest.
Use 2 forks to coarsely shred beef. Stir to combine with pan juices. Season.

Tex-Mex Pulled beef tacos
Serves 6 Prep 10 mins Cooking 15 mins

½ quantity Texan-Style Pulled Beef (see recipe p68)
1 tbs taco seasoning
12 small soft tortillas
¼ small red cabbage, finely shredded
¼ small savoy cabbage, finely shredded
1 avocado, stoned, peeled, thinly sliced
1 carrot, peeled, cut into matchsticks
½ cup (120g) sour cream
2 tsp sriracha or chilli sauce
½ cup (130g) tomato salsa
Drained sliced jalapeños, to serve
Coriander leaves, to serve
Lime wedges, to serve

Heat a large frying pan over high heat. Add the beef and taco seasoning. Cook, stirring, for 5 mins or until heated through.
Heat a chargrill on high. Cook the tortillas, in 4 batches, for 1 min each side or until lightly charred. Transfer to a plate.
Divide the tortillas among serving plates. Top with combined cabbage, avocado, carrot and beef mixture.
Combine the sour cream and sriracha or chilli sauce in a small bowl.
Spoon the cream mixture over the tacos and top with salsa. Sprinkle with jalapeños and coriander. Serve with lime wedges.

Want more slow cooker meals? Check out our soup & slow cooker playlist, which includes:

Slow-roasted sticky Chinese pork ribs:

Slow-cooked beef ragu:

Slow-cooker Malaysian chicken curry :

Chicken pho:

Slow Cooker Recipes