BBQ Pulled Beef

I made this for a family BBQ as a low fat option. It was really tasty and froze well so it could be defrosted and reheated.

Served here in a lettuce taco with a baked potato and a tomato, red pepper and red onion salad.

Ingredients

1kg of beef brisket (trip all visible fat)
400g carton of passata
1 large onion
2 cloves of garlic
1 tsp of chili flakes
1 tbs of sweetener
1 tsp of mustard powder
50mls of dark soy sauce
1 tbs of smoked paprika
2 tbs of white wine vinegar
Fry light spray

Method

Peel and chop the onion and garlic cloves and fry them in a heavy based pressure cooker. Once the onion and garlic are soft then brown the sides of the beef in the pan. Take the beef from the pan and de-glaze using a cup of water.  Place all the other ingredients in the pan and stir before putting the beef back in the pan.  

Cook under pressure for 90 minutes. If using a slow cooker it will be overnight.  If using a heavy pan it will take about 5 hours but you will need to keep topping up the sauce with water to stop it boiling dry.

Once cooked, take the beef from the pan and shred it using 2 forks. Then replace the meat back in the sauce and season as required. Add water to the sauce if you need to thin it out or use some tomato puree if you need to thicken the sauce.

Serve in a bun or as above in lettuce leaves.