This is one of my favourite ways to prepare beef when I have a big chunk of it. Pulled beef is super versatile and so handy to have in the fridge or freezer.
On Eid ul adha (bakra eid), we often get those big chunks of meat which need to be cut and then put into the freezer for use later. I save some of those big chunks to make pulled beef. I marinate the chunks and then freeze them so they can soak up those marinade juices while stored.
Another option is to freeze it after cooking and diving into portions. It comes handy for making wraps, sandwiches, salads or even adding to pasta etc. for the added protein. It tastes incredible even on it’s own, with some lemon marinated onion, a squeeze of lemon/lime and some homemade green chutney.
I like using my instant pot to cook beef. It not only quickens the process, but also ensures that the meat comes out tender and juicy. If you do not have an instant pot, you can also use a pressure cooker. If you are using a normal stove top pot, it will take double amount of time for the beef to tenderise.
Ingredients At a Glance
What cut of beef did I use and where to find it?
I went to my local Turkish store. They mark the boneless chunk of beef either as “Bullennuss” or as “Bullenkeule ohne Knochen”. You can ask them for “Rind-ohne Knochen” that means beef without bones and they will guide you at the butcher’s counter. In the US, it will be the round or chuck part.
Pulled Beef in Instant Pot
- Instant Pot or pressure cooker
For the marinade
- 100 g (½ cup) yogurt
- 1 Tbsp ginger-garlic paste (or ½ Tbsp each of ginger and garlic pastes)
- 1 Tbsp white wine vinegar (yes, it’s halal)
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- 1½ tsp salt
- 1 ½ kg boneless beef chunk (round of chuck, Rind-ohne Knochen)
- 3 Tbsp olive oil
- 2 liter water
- 2 tsp olive oil
- 4 Tbsp tomato ketchup
- 2 tsp chaat masala
- Mix all the marinade ingredients together in a bowl. Clean and dry your meat. Add the marinade to your meat and rub it all over until the meat is well coated from all sides. Cover and keep into an airtight container in the fridge and let ot marinate for 24 hours.
- Heat the instant pot and add the oil. Place the beef (saving marinade for later) into it and let it sear for 3 minutes. Flip sides and repeat on each side for 3 minutes. Once your meat has been seared from all sides move to step 3.
- Add the leftover marinade, along with the water. Scrape the bottom to release the browned bits. Cover with the lid and turn knob to sealing position. Set to cook on high pressure for 90 minutes.
- Once the timer goes off, wait for 10 minutes, then release the pressure. Take the beef out from the pot. Reserve the remaining water to cook rice or use as broth in recipes.
- Transfer the beef to a big tray. Shred it using two forks. Or you can also shred the beef with hands. Once shredded, divide into two portions.
- Heat a pan on medium heat and add a teaspoon of olive oil. Add half of the shredded beef, along with the tomato ketchup and chaat masala. Stir and cook until the beef changes to a darker color. Repeat with the remaining half of the beef.
- You can store the pulled beef in the fridge for about a week and in the freezer for about 3 months.