Ingredients

• 1.5 kg rib-eye beef
• 2 tbsp medium hot mustard
• 2-3 tbsp BBQ rub spice mix
• 3-4 tbsp tomato ketchup or BBQ sauce, to taste
• 2 tbsp apple vinegar
• Salt, pepper

Preparation

Wash the meat and pat dry. Mix the mustard with the BBQ rub and brush or rub it all over the meat.

Place the meat in a suitable vacuum bag, e.g. ZWILLING FRESH & SAVE Bag M, folding the opening of the bag over so that the sealing strip does not get dirty when filling. Insert the marinating aid, close the bag and vacuum seal.

Cook the meat sous-vide in a preheated water bath at 70 °C for 24 hours.

Remove the meat and pour the meat juices into a pot. Add the ketchup or BBQ sauce and the apple vinegar and bring to the boil. Reduce over medium heat so that the sauce thickens slightly.

Shred the meat with two forks and warm it in the sauce. Season to taste with salt and pepper.

Serve the pulled beef on its own with coleslaw or as a burger.

Tip

The beef should not be too lean, but slightly streaked with fat. Alternatively, the meat can be cooked in a smoker or in a roasting tube in the oven at 80 °C top and bottom heat for approx. 24 hours.