Food for the (Gluten Intolerant) Soul

Ingredients:

• 2 tbsp sunflower oil (240 calories)
• 1 kg brisket beef or any other slow-cook beef, kitchen string removed (2360 calories)
• 2 onions, chopped (100 calories)
• 10 garlic cloves, chopped (50 calories)
• 50ml balsamic vinegar (40 calories)
• 50ml soy sauce (25 calories)
• 7 tbsp BBQ sauce (210 calories)
• 600ml beef stock (60 calories)

Beef Rub:

• 1 tbsp ground coriander
• 3 tbsp ‘My Seasoning’ or all-purpose spice (refer to https://yifatrecipes.wordpress.com/2024/01/07/all-round-seasoning-recipe/)
• 1 tbsp mustard powder

To Serve:

• Pasta (I use Keto Pasta) or soft buns and coleslaw

Method:

In Ninja Pressure Cooker:

1. Heat 1 tbsp of oil in the pan on Sear.
2. Rub the beef with the beef rub and sear for 10-15 mins until browned all over. Lift out onto a plate.
3. Add another 1 tbsp oil and the onions to the pan, cook for 8-10 mins until soft. Add garlic and cook for an additional minute. Scatter the remaining spices.
4. Add balsamic vinegar, soy sauce, BBQ sauce, and beef stock. Bring to a boil for a few minutes. Return the beef to the pan, spoon over the sauce.
5. Cover the beef.
6. Pressure cook for 1.5 hrs on low.
7. Bake at 190°C for 2 hrs.

In the Oven:

1. Preheat the oven to 150°C/130°C fan/gas 2.
2. Heat 1 tbsp of oil in a flameproof casserole over medium heat. Rub the beef with the beef rub and sear for 10-15 mins until browned all over. Lift out onto a plate.
3. Add another 1 tbsp oil and the onions to the pan, cook for 8-10 mins until soft. Add garlic and cook for an additional minute. Scatter the remaining spices.
4. Add balsamic vinegar, soy sauce, BBQ sauce, and beef stock. Bring to a boil for a few minutes. Return the beef to the pan, spoon over the sauce.
5. Cover the pan tightly with foil and then the lid. Transfer to the oven for 4-6 hrs.

Shred the Beef:

1. Remove the dish from the oven and check the meat’s tenderness with a fork. If it can be easily pulled apart, it’s ready.
2. Leave the beef to cool slightly in the sauce.
3. Transfer the beef to a separate pot. Use two forks to shred the beef.
4. Strain the sauce through a sieve and mix gently with the shredded beef until evenly coated.
5. Serve in the casserole, ready to be stuffed into buns or over pasta.