Name: Pulled Thai Beef Tacos with Crunchy Asian Slaw
Prep time: 30 min
Cook time: 12 h
Total time: 12 h 30 min
Yield: 16
Ingredients: 2 Tbsp Soy Sauce; 1 Tbsp Fish Sauce; 2 Tbsp Rice Wine; 1 Tbsp Sesame Oil; Juice and zest of 2 limes; 2 Cloves of garlic, minced; 2cm root ginger, minced; 1 Tbsp Brown Sugar; 1 Tbsp Palm Sugar; 2kgs of Chuck; 2 gm Sea Salt; 1 gm Black Pepper; 1 gm Sechuan Pepper; ½ a red cabbage, shredded; ½ a green cabbage, shredded; 2 Carrots, grated; ½ a medium red onion; 1 red chilli, finely diced; 1 Tbsp Olive Oil; 2 cloves of garlic, minced; 2cm root ginger, minced; 2 Tbsp Palm Sugar; 1 Tbsp Soy Sauce; 1 Tbsp Fish Sauce; 1 Tsp Sesame Oil; 2 Tbsp Rice Wine Vinegar; Juice of 1 Lime; Salt and Black Pepper to taste; 1 Tsp Seasame Seeds, toasted; A bunch of Coriander, roughly torn.

Pulled Thai Beef Tacos with Crunchy Asian Slaw

Prep Time30 min
Cook Time12 hr
Total Time12 hr 30 min
Yield16 Servings

Cuisine
- Thai
Course
- Main Course
Cooking Method
- Indirect & braise

Ingredients

For the marinade

2 Tbsp Soy Sauce
1 Tbsp Fish Sauce
2 Tbsp Rice Wine
1 Tbsp Sesame Oil
Juice and zest of 2 limes
2 Cloves of garlic, minced
2cm root ginger, minced
1 Tbsp Brown Sugar
1 Tbsp Palm Sugar

For the beef

2kgs of Chuck
2 gm Sea Salt
1 gm Black Pepper
1 gm Sechuan Pepper

For the slaw

½ a red cabbage, shredded
½ a green cabbage, shredded
2 Carrots, grated
½ a medium red onion
1 red chilli, finely diced

For the slaw dressing

1 Tbsp Olive Oil
2 cloves of garlic, minced
2cm root ginger, minced
2 Tbsp Palm Sugar
1 Tbsp Soy Sauce
1 Tbsp Fish Sauce
1 Tsp Sesame Oil
2 Tbsp Rice Wine Vinegar
Juice of 1 Lime
Salt and Black Pepper to taste
1 Tsp Seasame Seeds, toasted
A bunch of Coriander, roughly torn.

Optional

Satay Sauce
Hoisin Sauce

Method

Combine all the ingredients of the marinade in a zip lock bag with the beef for a minimum of 3 hours, but preferably overnight

Remove the beef, reserving the marinade liquid. Pat dry and coat with the salt and peppers. Leave the meet to come to room temp for 30 minutes.

Prepare your barbecue for indirect cooking at 110c/225f – 120c/250f until the beef hits approximately 70c/160f. Should take 6/7 hours

As your beef comes to temp bring the reserved marinade to the boil. You then place the beef in a casserole or Dutch Oven and braise the beef turning every hour until the beef starts to fall apart.

Combine all the ingredients for the slaw dressing and all the ingredients for the slaw, reserving the sesame seeds and coriander to sprinkle on top. Pour the dressing on at least 30 minutes before serving to allow all the flavours to infuse

You will need a minimum of two tacos per person for a main course. Warm the tacos and assemble by putting beef on and a splash with the braising liquid, dress with crunchy Asian Slaw and sprinkle sesame seeds and coriander on top. I served these with Satya Sauce and Hoisin. Enjoy