ONE PAN PULLED BEEF

Posted on: February 29, 2020. Updated on: July 12, 2023.

by Carolina Gelen

5 / 5. from 1

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Yes, ONE. PAN. You are only getting one dish dirty in order to make this.

You throw everything in it, pop it in the oven and forget about it for the next hour.

I did not plan on making this blog post, but the beef turned out so good I had to share this “recipe”. The great thing is, I take so many photos of my food on a daily basis that even if it wasn’t meant to be a blog post, guess what? I took enough photos of it to make one.

This was a truly random, quick thing I made after finding a couple of chunks of brisket in my freezer and decided it was time to use them. You could easily use other cuts of beef for this, whatever you prefer.

I tried my best to remember what did I add into the marinade, I literally eyeballed every single thing when I made this, but here’s the recipe:

INGREDIENTS

  • 1 pound beef brisket
  • 4 tablespoons sweet chili sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon paprika
  • 2 teaspoons tomato paste
  • 1 teaspoon mustard
  • a pinch of cinnamon
  • 3 tablespoons of olive oil
  • 4 crushed cloves of garlic
  • 1/8 cup water
  • pepper
  • salt

INSTRUCTIONS

Step 1

Preheat your oven at 200°C (374°F).

Step 2

Get your chunk of beef and cut it into relatively small cubes. This will make the cooking process a lot faster than roasting a whole chunk of beef. You could sauté and brown the beef before roasting it in the oven if you want, but sometimes getting another pan dirty is just not an option.

Step 3

Get your chosen deep baking dish and mix all the ingredients in there, chili sauce, spices, all that jazz. Add the beef cubes to the dish.

Step 4

Cover the baking dish with tin foil. This will trap the steam inside, making all things juicy and delicious.

Step

Pop the beef into the oven and let it hang out in there for an hour.

You’ll know it is ready once you can easily – EASILY – pull the meat with a fork.

It will all depend on the type of cut you’re using, so just check it from time to time.

Take the pan out of the oven, test the meat, pull it with a fork, you don’t want to feel any resistance.

If it’s not ready, simply let it go for a bit longer.

Step 6

Take the beef out of the oven.

Save the meat juice in a separate container, it is pure gold. You could make a gravy out of it, strain it, or just serve it as it is. It makes a delightful sandwich dip, let me tell you!

Start pulling the meat using two forks.

Mix some of the meat juice back in the pulled beef for extra sauciness.

SERVING IDEAS

Throw it in tacos, add it in between a couple of buns, top your hummus with it, eat it with a salad, the options are endless.

Here’s a video of me dipping the sammich in the meat juice for your viewing pleasure:

And here’s also a photo of a couple of focaccia sandwiches – the first one is topped with tahini and apricot jam.

ONE PAN PULLED BEEF

5 / 5. from 1

Click to vote

Ingredients

1 pound beef brisket
4 tablespoons sweet chili sauce
1 tablespoon soy sauce
1 teaspoon cumin seeds
1/2 teaspoon chili flakes
1/2 teaspoon paprika
2 teaspoons tomato paste
1 teaspoon mustard
a pinch of cinnamon
3 tablespoons of olive oil
4 crushed cloves of garlic
1/8 cup water
pepper
salt

Instructions

Step 1
Preheat your oven at 200°C (374°F).

Step 2
Get your chunk of beef and cut it into relatively small cubes. This will make the cooking process a lot faster than roasting a whole chunk of beef. You could sauté and brown the beef before roasting it in the oven if you want, but sometimes getting another pan dirty is just not an option.

Step 3
Get your chosen deep baking dish and mix all the ingredients in there, chili sauce, spices, all that jazz. Add the beef cubes to the dish.

Step 4
Cover the baking dish with tin foil. This will trap the steam inside, making all things juicy and delicious.

Step
Pop the beef into the oven and let it hang out in there for an hour.

You’ll know it is ready once you can easily – EASILY – pull the meat with a fork.

It will all depend on the type of cut you’re using, so just check it from time to time.

Take the pan out of the oven, test the meat, pull it with a fork, you don’t want to feel any resistance.

If it’s not ready, simply let it go for a bit longer.

Step 6
Take the beef out of the oven.

Save the meat juice in a separate container, it is pure gold. You could make a gravy out of it, strain it, or just serve it as it is. It makes a delightful sandwich dip, let me tell you!

Start pulling the meat using two forks.

Mix some of the meat juice back in the pulled beef for extra sauciness.

SERVING IDEAS
Throw it in tacos, add it in between a couple of buns, top your hummus with it, eat it with a salad, the options are endless.

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Carolina Gelen

I speak 5 languages, but my favorite way to communicate is through the universal language of food. I translate food to be more approachable and accessible for the everyday cook. I didn't grow up with a lot, so I’ve always loved thrifting and finding a good sale. That also shapes my approach to cooking: I try to make most of my recipes as affordable as possible, and that is what my SCRAPS newsletter is about. Every two weeks I will send an exclusive recipe to your inbox. Subscribe to get full access to the newsletter and website.

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One thought on "ONE PAN PULLED BEEF"

  1. Whitney says:

    Hi! I love your recipes and this looks amazing. What is that creamy looking sauce though in the first picture? Please let me know 🙂