Recipe: BBQ Pulled Beef

I am fast becoming the self titled Left Overs Queen.  With some extra time on my hands and an enjoyment not only in the taste of food but the preparation of food as well, I’ve been hanging out in the kitchen removing the sugar and nasties from my favourite recipes as well as adapting a few that I find online.  AND, oh yes, it gets better/worse/I don’t know, because I had to heal before I started picking up Pet Photography sessions again, I’ve swapped lying on the ground photographing dogs to standing on chairs photographing plates in my kitchen!!

I have a list of meals I want to try and test out on my bypass belly and at the top of the list was BBQ Pulled … well anything!!  So when I was in the supermarket, and I saw this great Bolar Roast, well thats what we are doing – BBQ Pulled Beef.
I’ve adapted this from a few different recipes – Well Fed Crazy Good BBQ Pulled Pork being one of my favourites.  I liked my BBQ sauce to have a really full mouth feel and have a nice sweet tang to it, its also got to have a little bit of heat!

In New Zealand I find Liquid Smoke (Stubbs) at Martha’s Vineyard.


  • 800 gram Bolar Roast(or Brisket)
  • 2 medium onions
  • 6 cloves of garlic
  • 1 can tinned tomatoes
  • 200 grams tomato paste
  • 2 tablespoons raw honey
  • 1/4 teaspoon (or a cap full) Liquid Smoke
  • 1 teaspoon Chilli Powder
  • 1 cup Apple Cider Vinegar
  • 1 teaspoon All Spice
  • 1/2 teaspoon Cracked Black Pepper
  • 1/2 teaspoon Himalayan Pink Salt
  • 2 cups water

Get out that great Slow Cooker (or a crockpot if that’s what you call it).  Pat the meat dry and season it with the salt and pepper. I chose the piece that a) looked the best and b) had the least amount of fat on it – otherwise get your butcher to give it a good trim.


Chop up the onions, they don’t have to be pretty and brown them in a pan with a splash of olive oil.  After a few minutes add the garlic and let that mingle for a minute or two.  Then add the tomatoes and the tomato paste, honey, vinegar, liquid smoke, chilli and all spice.  Far out I LOVE me some all spice – it goes in so many things I make!


Let all those lovely smells and tastes mingle – and the honey melt – and then add in the water.  Stir it all in so its beautiful and thick and then you’re going to introduce it to the meat.


Pour the sauce over the meat and close the lid.  Cook on high for 2 hours, then turn it down (our only other setting is Auto) and let it do its thing for 6 hours.

Take the meat out and set it aside.  Using two forks, pull it apart – it should shred so so nicely.


Take the sauce out of the cooker, pop it in a saucepan and whizz it all up so its smooth and creamy.  Put the shredded meat in a baking dish and pour about 1/3 to a half of the sauce over the top of it.  Cover with tin foil and bake in the oven (on 180 degrees) for 15 mins.

Serve with a coleslaw (I made a basic raw carrot, cabbage and grated beetroot one) and a great big healthy handful of coriander!



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