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Submitted by Shaindy W.
One night, while looking through some recipes, a recipe for spare ribs caught my attention. Having no spare ribs handy and missing some other ingredients it called for, I decided to change it up a bit and transform it into a pulled beef recipe. The results were amazing. When my sister told me she made a pulled beef salad I figured I’d give it a try. Her instructions were simple and left lots of room for creativity: choose your favorite pulled beef, mix with lettuce, purple cabbage and your favorite dressing. I knew which pulled beef I was going to use, and I definitely had a dressing to match. Here’s my version.
2.5 lbs second cut brisket
2 onions-sliced
1 cup semi sweet red wine
1/2 cup honey
2 T soy sauce
2 teaspoons mustard
1 T tomato paste
salt and pepper
1 bag lettuce
1 cup purple cabbage
1/3 cup roasted slivered almonds
pulled beef
1/2 cup olive oil
3 T mayonnaise
1/2 tsp salt
1/8 tsp black pepper
3 garlic cubes
Place sliced onions in a 9×13 pan.
Season meat with salt and pepper on both sides.
Place in the pan on top of the onions.
Mix sauce ingredients and pour over meat.
Cover pan with foil and place in heated oven.
Cook for 3 hours or until a fork slides into your meat very easily.
Using 2 forks, shred your meat.
Blend dressing ingredients with a hand blender.
Mix pulled beef with salad ingredients and drizzle dressing on top.
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