Recipe by @thegrillingwog
What could be better than a recipe cooked low and slow? From the juicy and tender meat to the variety of flavors, this Korean pulled beef recipe would surely leave you wanting for more!
- 1 chuck roast (2kg)
- 2 onions (1 roughly chopped, 1 thinly sliced)
- 6 garlic cloves
- 1 pear (peeled and diced)
- 4 spring onions (roughly chopped)
- 6 tbsp brown sugar
- 1 pinch of black pepper
- 2 1/3 cup soy sauce
- 6 tbsp sesame oil
- 2 tbsp canola oil
- 4 cups of cooked rice to serve
- In a blender, place 1 onion, pear, garlic cloves, spring onion, brown sugar, soy sauce, sesame oil, canola oil and the black pepper and blend until all ingredients are broken down.
- Pour half the mixture into a bowl,
- Cover and place in the fridge. The other half is to marinate the meat, marinate for at least 6 hours (overnight if possible).
- Start up grill following procedures, and then set to 121°C/250°F.
- While the grill is preheating wash the excess marinade off the meat, at this point (I did use a Korean BBQ rub that I purchased, you can just use salt and pepper or come up with your own amazing creation!
- Place meat on grill and allow to smoke for around 4 hours, then place into a foil tray with the other half of the marinade and the thinly sliced onion, cover and let it cook until the meat probes really tender in at least 4 different spots.
- Let it rest for around 1 hour and then shred it up, serve with rice or your favorite side dish.