2. Recipes & Cooking Tips, beef, Gregson Gastar Recipes, slow cook, slow cooker, slow cooking
FILIPINO STYLE PULL-APART BEEF TORTILLAS
There’s something incredibly satisfying about waking up to a meal that’s already done. This Filipino-inspired chuck roast borrows the bold savoury flavours of adobo—soy, garlic, vinegar and black pepper—but is slow-cooked until it’s meltingly tender and ready to pile into warm tortillas. Finished with crunchy pickled carrots, a creamy lime hoisin sauce, fresh herbs and roasted peanuts, it’s the perfect balance of rich, bright and fresh.
GREGSON GASTAR
Gregson’s Tip:The beef is even better the next day, making this a fantastic meal for entertaining. Prepare all the toppings ahead of time and let everyone build their own tacos at the table.
Serves: 6–8
INGREDIENTS
For the Beef
1 kg Meat at Billy’s whole piece chuck beef
1 cup soy sauce
½ cup cane vinegar (or white vinegar)
2½ cups beef stock
10–12 cloves garlic, smashed
1 large brown onion, sliced
2 bird’s eye chillies
2 bay leaves
1 tbsp whole black peppercorns
2 tbsp brown sugar
1 tbsp fish sauce (optional)
Quick Pickled Carrots
2 large carrots, julienned
½ cup rice vinegar
½ cup water
2 tbsp caster sugar
1 tsp sea salt
Lime Hoisin Sauce
½ cup whole egg mayonnaise
2 tbsp hoisin sauce
Juice of 1 lime
1 tsp lime zest
1 tsp sriracha (optional)
To Serve
Warm flour or corn tortillas
Roasted peanuts, roughly chopped
Fresh coriander leaves
Fresh mint leaves
Bean shoots
Shredded iceberg lettuce (or your favourite leafy greens)
Lime wedges
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CHUCK BEEF (WHOLE)
Price range: $30.00 through $60.00
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CHUCK BEEF (WHOLE)
Price range: $30.00 through $60.00
Method
Slow Cook the Beef
Scatter the sliced onion over the base of your slow cooker, then add the garlic, bay leaves and peppercorns.
Place the chuck roast on top.
In a jug, combine the soy sauce, vinegar, beef stock, brown sugar and fish sauce.
Pour over the beef and add the whole bird’s eye chillies.
Cover and cook on LOW for 8–10 hours until the beef is fall-apart tender.
Optional: Sear the chuck roast in a hot pan before slow cooking for extra depth of flavour.
Finish the Beef
Carefully lift the beef onto a tray and shred using two forks.
Skim any excess fat from the cooking liquid.
Pour the liquid into a saucepan and simmer for 10–15 minutes until slightly reduced and glossy.
Toss the shredded beef through enough of the reduced sauce to keep it beautifully juicy.
Make the Pickled Carrots
Combine the rice vinegar, water, sugar and salt in a bowl, stirring until dissolved.
Add the julienned carrots and refrigerate for at least 30 minutes, or overnight for even better flavour.
Make the Lime Hoisin Sauce
Whisk together the mayonnaise, hoisin sauce, lime juice, lime zest and sriracha until smooth.
Assemble
Warm the tortillas, then fill generously with the pulled beef. Top with pickled carrots, shredded lettuce, bean shoots, coriander, mint and chopped roasted peanuts. Finish with a drizzle of lime hoisin sauce and serve with extra lime wedges.
