Australian Butchers' Guild
- Meat Beef
- Cut Chuck
Tender pulled beef and fluffy rice in a ready-to-eat dish, packed with rich, slow-cooked flavour—perfect for a quick, satisfying meal with zero fuss. - Recipe Courtesy of ABG Ambassador Luke Leyson
Ingredients
Preparation
Cooking & butcher Preparation Instructions
- Prepare chuck in 5 x 5cm cubes
- Blend smoked paprika, salt, sugar and cracked black pepper together, coat beef
- Cook in slow cooker overnight (8-12 hours on med heat) can also be prepared in pressure cooked for 4 hours
- Whilst warm mix in refried bean, black beans, shredded cheese and salsa
Butcher Tips
Square up a whole chuck for shop for eye appealing steak for the display, use the off cuts for the pulled beef mixture
Source two sided microwave proof container from your butcher supplier
Construction:
- Fill one side clam with 400grams pulled beef
- Fill other side with cooked rice
Butcher Tips
- Label heating of meal correctly as per state guidelines
Cooking Instructions
- Heat until piping hot, consume same day
Serving Suggestion
- Add sour cream and guacamole to heated meal
- Serve with fresh leafy salad & heated tortillas