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Texan pulled beef with chilli cornbread muffins
Texan pulled beef with chilli cornbread muffins
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Prep Time:
20 minutes
Cook Time:
250 minutes
Total Time:
270 minutes
Savor juicy slow-cooked pulled beef with savory chili cornbread muffins.
Ingredients:
  • 9.20 gm olive oil
  • 600g Gravy Beef
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 celery stick, finely chopped
  • 2 tsp dried oregano
  • 5.00 gm ground cumin
  • 5.00 gm smoked paprika
  • 1/2 tsp chilli powder
  • 100g bean
  • 400g can diced tomatoes
  • 250ml chicken stock
  • 60ml maple syrup
  • 150g self-raising flour
  • 170g cornmeal
  • 160g corn cob
  • 120g tasty cheese
  • 125.00 ml coriander, coarsely chopped
  • 1 long red chilli, seeded, finely chopped
  • 50g butter, melted
  • 1 Free Range Egg, lightly whisked
  • 250ml milk
Instructions:
  • In a large frying pan over high heat, sizzle half of the oil. Sear the beef for 2 minutes on each side until beautifully golden brown. Then, place the beef in the slow cooker.
  • Heat the remaining oil in a pan over medium heat. Sauté the onion, carrot, celery, and garlic for 5 minutes until they are heated through. Stir in oregano, cumin, paprika, and chili for 1 minute until fragrant. Transfer everything to the slow cooker along with beans, tomato, stock, and maple syrup. Cook covered on high for 4 hours (or 6 hours on low). Shred the beef using 2 forks and add it back to the beans. Season to taste.
  • As you wait, preheat your oven to 180C. Place paper cases in 6 holes of a 1/3 cup (80ml) muffin pan. In a large bowl, mix flour, cornmeal, corn, cheddar, coriander, and chili. Stir in butter, egg, and milk until combined. Divide the batter among the lined pans. Bake for 20 minutes or until a skewer comes out clean. Enjoy your cornbread muffins with pulled beef.

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