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Chinese pulled beef with sesame flatbreads

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Ingredients

Adjust Servings:
400g beef brisket
1/2 tsp cornflour, mixed with a little cold water
FOR THE MARINADE
1 tbsp soft brown sugar
1 star anise
1 tsp Chinese five spice
2 garlic cloves, crushed
1-inch piece fresh root ginger, peeled and grated
2 tbsp hoisin sauce
1 tbsp toasted sesame oil
2 tbsp light soy sauce (reduced salt)
1 tsp sea salt
1/4 tsp ground black pepper
FOR THE FLATBREAD
100g self-raising flour
1/4 tsp baking powder
1 tsp black sesame seeds
100ml Greek yoghurt (0% fat)
Handful of fresh coriander, finely chopped
Olive oil, for brushing
TO SERVE
1/2 cucumber, deseeded and cut into strips
4 spring onions, trimmed and cut into thin matchsticks

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Chinese pulled beef with sesame flatbreads

This is the ultimate shredded beef cooked in a pressure cooker to retain the moisture. Making the flatbreads from scratch means you can get creative with the flavour combinations, plus unlike shop-bought versions there are no artificial preservatives.

Features:
  • Spicy
  • 60+ Mins
  • Serves 4
  • Medium

Ingredients

  • FOR THE MARINADE

  • FOR THE FLATBREAD

  • TO SERVE

Directions

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  1. Place the beef brisket in a large bowl and coat in all the marinade ingredients. Cover and refrigerate for at least 2 hours or preferably overnight.

  2. Place the beef and all the excess marinade in a pressure cooker. Top up with 250ml water, place the lid on and cook on high for 90 minutes.

  3. To make the flatbreads, place the self-raising flour, baking powder and sesame seeds in a bowl. Fold in the yoghurt and coriander using a spatula, then bring everything together using your hands.

  4. Tip the dough out on a lightly-floured work surface and knead for 2 minutes. Place back in the bowl, cover and leave to rest for 30 minutes.

  5. Once the pressure cooker has been depressurised, remove the beef and transfer to a baking tray. Place in a preheated oven at 150C and cook for 20 minutes, basting with the sauce at 5 minute intervals.

  6. Remove the brisket from the oven and shred the meat. Decant the rest of the sauce into a saucepan and stir in the cornflour. Cook over a low heat to keep warm while you grill the flatbreads.

  7. Divide the dough in half and roll each piece into a 15cm round, roughly 2mm thick.

  8. Score 10-12 lines into each flatbread and brush with olive oil. Place in a grill pan and cook over a high heat for 2 minutes on each side, or until puffed up and charred with bar-marks. Transfer to a plate and top with the pulled beef, cucumber and spring onion. Drizzle over the sauce before serving.

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