Hello folks. I know it’s been ages since the last time I posted my cooking recipes. The good news: I have my own kitchen, so hopefully I will cook more often. The bad news, we just got another flooding, so there are even more cleaning and moving things to do (it’s really annoying). Anyway, I had the time to try out this recipe for a small cooking demo. And it turned out pretty amazing.
Usually, pulled beef/pork is cooked in a slow cooker for 12-18 hours. I didn’t have time for that, it’s kinda pricy as well to waste the gas/electricity. So, instead of using slow cooker, I used pressure cooker. If you don’t have a pressure cooker or a slow cooker, you can still make it by cooking the meat on a very low heat for 12+ hours, stirring and checking it occasionally. So, Let’s get cooking.
Note: Some of the ingredients may sound unfamiliar for my fellow Indonesians. However, all the ingredients are available in the supermarkets in Jakarta such as Ranch Market, Food Hall and Giants.
- 1 kg beef chuck roast/shank (in Indonesia you can ask your local butcher to give you daging sengkel)
- 3 tbs olive oil
- 1 tbs butter (you can substitute with margarine)
- 1 large onion, sliced
- 3 tbs brown sugar (it’s called gula semut in Bahasa, which loosely translated as ant sugar, as far as I know every ants like any kinds of sugar..haha)
- ½ tbs paprika powder
- ½ tbs chili powder
- ½ tbs mustard powder
- ½ tbs onion powder
- 1 tsp Cayenne powder
- 1 tsp garlic powder
- 1 tsp corriander (ketumbar)
- ¼ tsp cumin powder (jintan)
- 1 ½ tsp salt
- 1 tsp pepper
- 2 cup ready made BBQ sauce (recommended brand: Jack Daniel’s Hickory BBQ Sauce)
- ½ tbs Worcestershire sauce
- ½ tbs apple cider vinegar
- ¼ cup brown sugar
- 500 mL chicken stock
How it’s made:
- Mix all the rub seasonings. Rub the surface of the beef chuck roast. Let it sit in the fridge for at least 3 hours, preferably overnight.
- Take the rubbed beef out of the fridge, let it stay at room temperature for about 15 minutes.
- Heat 3 tbs of olive oil in a shallow pan on medium high heat. Sear the beef, until all the surface become golden brown. Let it rest.
- In the same pan, melt the butter with a lil bit of olive oil. Sautee the onion until golden and fragrant.
- Put the beef chuck roast inside the pressure cooker, add the BBQ sauce and the sauteed onion. Mix well.
- Put the lid on tightly. On medium heat, cook the beef for about 40 minutes after the hissing sound heard from your pressure cooker.
- Turn off your stove. Open the lid ONLY after there is no more sound, you may need to wait 10-15 minutes.
- Pull your beef using two forks into smaller pieces. Put back into the pan, this time without the lid on. Cook on low heat until the sauce thicken.
- Serve with burger buns or toasted french baguette. Other toppings like coleslaw, pickles, melted cheese will definitely make this dish over the top.
Happy Cooking and Eat Responsibly