Make it Scotch

Tex-Mex pulled Scotch Beef PGI

  • Prep 30+ mins
  • Cook 4 hr 15 mins
  • Serves 4

Nutrition

  • Energy 681kcal
  • Fat 46g
  • Sat Fat 17g
  • Carbs 16g
  • Sugars 14g
  • Fibre 5.4g
  • Protein 49g
  • Salt 0.34g

Ingredients

Cooking Method

How it's done:

  • 1
    Wash and pat dry the beef. Cut the joint in half. Season the pieces then rub with the Tex-Mex seasoning all over. Leave to stand for 20 minutes at room temperature before cooking.
  • 2
    Preheat the slow cooker to High. Heat the oil in a large frying pan and brown the meat for about 5 minutes, turning to brown all over. Remove the beef and set aside. Reheat the pan juices and gently fry the peppers and onion for 5 minutes, stirring, until very lightly browned.
  • 3
    Put the vegetables in the slow cooker and push the beef pieces into them. Cover with the lid.
  • 4
    Pour the passata into the frying pan, add the honey and heat until just beginning to boil. Carefully pour over the beef and vegetables.
  • 5
    Cover the slow cooker top with a layer of foil and then place the lid on top. Cook on High for 4 hours (or Low for 8 hours) until very tender.
  • 6
    Remove the beef and put on a plate. Cover loosely with foil and leave to stand for 10 minutes.
  • 7
    Remove the vegetables, reserving the cooking juices. Cover and keep warm.
  • 8
    Skim away any fat from the passata and pour into a saucepan. Bring to the boil and simmer for about 5 minutes until reduced down and thickened. Cover and keep warm.
  • 9
    Using 2 forks, pull the beef apart, discarding the butcher's string and fat and shred into bite-sized pieces. Pile into warm serving bowls along with the vegetables and serve with the passata sauce.
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