Slow-Cooked Pulled Beef Topped with Parmy Crusted Bread and Onion Jam
9
servings30
minutes7
hours15
minutes860
kcal7
hours45
minutesSlow-Cooked Pulled Beef Topped with Parmesan Crusted Bread and Onion Jam is absolutely rich in flavour and is guaranteed to be a family favourite. So tender and juicy – you’ll love it!
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Ingredients
1 tbsp olive oil
2 large brown onions, halved and thinly sliced
2 fresh thyme sprigs
2 tbsp brown sugar
1 tbsp red wine vinegar
3 eggs, lightly whisked
1 cup milk
1/3 cup Parmesan cheese, shredded
1 tbsp continental parsley, chopped
1 garlic clove, crushed
1 Turkish bread loaf, cut into 2-cm thick pieces
1/4 cup plain flour
1.5kg chuck beef, trimmed of excess fat and cut into small dices
2 tbsp olive oil
400g canned diced tomatoes
250ml beef stock
3/4 cup red wine
3 dried bay leaves
3 fresh thyme sprigs
300g bacon rashers, coarsely chopped
1 leek, cut into 1-cm thick pieces
Directions
- Beef Filling
- Preheat oven to 180 degrees. Place flour on plate and season with salt and pepper. Toss beef in the flour to coat it.
- Heat half of the olive oil in pan on medium high heat and cook the beef in batches until browned.
- Transfer beef to an oven-proof dish, then add canned tomatoes, stock, red wine, bay leaves, and thyme. Cover and bake for 2 1/2 hours.
- When beef is at 2 hours of cooking, heat oil in medium high heat pan. Add the bacon and leeks, stir for 5 minutes or until softened. Add the leek mixture to the beef and stir through cover and cook for another 30 minutes or until beef is very tender.
- Transfer beef to a board. Use 2 forks to pull beef into shreds and return beef to oven dish (you can save 1/2 mix for another time, freezes well for up to 3 months).
- Onion Jam
- Heat oil in pan over medium heat, then add onions and thyme. Stir for 20 minutes until onions caramelise. Add the sugar and vinegar, stir for a few minutes until mix thickens and liquid evaporates.
- Crunchy Bread Top
- Add eggs, milk, parmesan, parsley and garlic to bowl, then season with salt and pepper. Dip the bread into the mix for 30 seconds or until soggy. Reserve remaining mix. Place bread onto beef mix overlapping the slices slightly then spoon onion jam in between bread slices. Pour over remaining egg mix.
- Put back in to cook at 180 degrees for another 30 minutes or until top is golden.
Slow-Cooked Pulled Beef Topped with Parmesan Crusted Bread and Onion Jam is absolutely rich in flavour and is guaranteed to be a family favourite. So tender and juicy – you’ll love it!
This Pulled Beef dish is perfect for camping because this is one of those dishes that are suitable for adventurous people! This can make your tummy full for a few hours and is best shared with people that you enjoy being with! Truly amazing!
You can also pair this with your favourite vegetable salad because their tastes are a match made in heaven! You would regret it if you ignore this recipe!
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