Slow Cooked Lincoln Red Beef Recipe

Have you tried out slow-roasted beef rolls? If you have and want to recreate the slow-roasted beef using some of our grass-fed Lincoln Red beef at home, Mark our chef explains how he cooks the beef to create the pulled beef you have enjoyed when visiting the estate.

Most recipes call for the use of Brisket when making slow-cooked pulled beef, but I like to use all cuts that are referred to as secondary roasting joints. Chuck, Thick Flank, Thick Rib, all make for delicious pulled beef. If you have ever visited the Estate’s Old School Café, for one of our very popular Lincoln Red slow-cooked hot beef rolls, you will have dined on these cuts of beef.

These joints make for a great pot roast, but oven slow-cooked pulled beef tastes amazing and is wonderfully tender.  Often these cuts are overlooked because they are seen as having a tough texture, usually ending up minced, or as stewing steak.  This method of cooking which uses both braising and roasting results in meat that tastes amazing and melts in the mouth. The braising helps to break down the muscle fibers, while the slow roasting brings out a depth of flavour, that is equal to any other cut of meat. Absolutely one of my favourite dishes to prepare and it is always extremely popular. The recipe is super simple with only a few ingredients and is great to eat all year round.

INGREDIENTS

• 1-2kg Beef Roasting Joint
• Beef Stock (red wine as an alternative)
• Salt and Pepper

METHOD

• Do not be tempted to remove any of the fat! This will help to keep the meat moist and has its own fantastic flavour.
• Start by browning the joint in a frying pan, on the stove, 1-3 minutes on all sides. Place the joint in a cooking pot (Dutch oven) or deep-sided roasting tray, covered with a double layer of tin foil.
• Season well, and pour over the stock, to cover the joint up halfway and cover.
• Place in the middle of a pre-heated oven at 160c-165c, for around 4 hours. Turn the joint every hour to allow equal roasting and braising. For the last hour remove the cover, and continue cooking, this will allow the sauce to reduce, concentrating on all those lovely flavours.
• Carefully remove from the oven, lift the joint out of the pot and cover with foil, and top with a tea-towel, (what we Chefs call “putting to bed”) allow to rest for at least 30 minutes.
• Place the cooking juices in a saucepan and bring to a gentle simmer, gradually add your thickening agent (gravy granules work well).
• Using a spoon and fork, gently start to pull the beef apart and add it back to the sauce. Voila, your slow-roasted pulled beef is ready to serve.

For a great alternative, I like to add barbecue sauce to the cooking juices, instead of making gravy. This is immensely popular with friends and family at barbeques. Replacing the beef stock with red wine makes for a rich dish ideal for entertaining.

However, you choose to cook our ethically farmed, grass-fed, Lincoln red beef the standout quality will not disappoint!