American pulled beef with apple slaw
Beef, skirt steak
400 g, (Buy 500g), fat trimmed, cut into 4 pieces
1 medium, thinly sliced
1 clove(s), crushed
2 tsp, sweet
1 tsp, ground
canned diced tomatoes
apple cider vinegar
1 cup(s), (1/4 small), finely shredded
Apple, granny smith, unpeeled, fresh
1 medium, cut into matchsticks
4 individual, cut into matchsticks
¼ cup(s), plus extra sprigs to serve
1 x 3 second spray(s)
- Lightly spray a large non-stick frying pan with oil and heat over high heat. Season beef with salt and pepper. Cook for 2 minutes each side or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
- Cook onion in same pan over medium heat, stirring, for 5 minutes or until softened. Add garlic, paprika, cumin, chilli and oregano and cook, stirring, for 1 minute or until fragrant. Add tomatoes, Worcestershire, vinegar, mustard and sugar and bring to the boil.
- Pour tomato mixture over beef in slow cooker. Cook on low for 6 hours (or high for 3 hours). Remove beef from cooking liquid. Using 2 forks, coarsely shred beef and return to sauce.
- Combine cabbages, apple, radish, mint and mayonnaise in a large bowl. Gently toss to combine. Serve coleslaw with extra mint and pulled beef.