American pulled beef with apple slaw
5
Points®
Total time: 6 hr 20 min • Prep: 15 min • Cook: 6 hr 5 min • Serves: 4 • Difficulty: Easy
The slow cooker does most of the work to help you get this sure-fire family favourite on their plates with minimal effort
Ingredients
Calorie controlled cooking spray
4 spray(s)
Beef skirt, raw
500 g
Onion
1 large
Garlic
1 clove(s)
Paprika
2 teaspoon(s), level
Ground Cumin
1 teaspoon(s), level
Chilli Powder
½ teaspoon(s), level
Oregano, Dried
1 teaspoon(s), level
Tinned Tomatoes
1 can(s), large
Worcestershire Sauce
2 tablespoon(s)
Vinegar, All Types
1 tablespoon(s)
Dijon Mustard
1 tablespoon(s), level
Light Brown Sugar
1 tablespoon(s)
Cabbage
170 g
Apple
1 medium
Radish
4 medium
Mint, Fresh
10 g
Reduced Fat Mayonnaise
2 tablespoon(s)
WW Wholemeal Wraps
4 individual
Instructions
1
Lightly mist a large, nonstick frying pan with cooking spray and place over a high heat. Season the beef. Fry each side for 2 minutes to brown, then transfer to a 4.5L slow cooker.
2
Cook the onion in the same pan over a medium heat, stirring, for 5 minutes or until softened. Add the garlic, paprika, cumin, chilli and oregano and cook, stirring, for 1 minute. Add the tomatoes, Worcestershire sauce, vinegar, mustard and sugar, mix and bring to the boil.
3
Pour the tomato mixture over the beef in the slow cooker. Cook on a low setting for 6 hours (or on high for 3 hours). When the beef is cooked, remove it from the cooking liquid. Using 2 forks, coarsely shred the beef, then return it to the sauce.
4
Combine the cabbage, apple, radish, mint and mayonnaise in a large bowl. Gently toss to combine. Divide the beef and coleslaw between 4 plates and serve with a folded wrap. Garnish with mint sprigs.
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