Pulled Beef in Bourbon Whiskey Cola Sauce
Onion, garlic and tomato create the base in this dish to carry the flavours, but the sweetness, acidity and the kick from the bourbon and cola allow the beef to shine - it is so deliciously beefy, rich and moreish. Add this fall-apart, braised, saucy beef to your favourite meals such as tacos, nachos, pie fillings or even enjoy it by itself in soft buns.
Prepare the barbecue for direct cooking over high heat (250°C-290°C) with a large Weber Ware casserole dish.
While the barbecue is preheating, lightly coat the beef chuck steaks with 1 tablespoon of olive oil and season with 1 teaspoon of the salt and 1 teaspoon of pepper. Add the remaining 2 tablespoons of olive oil, sliced onion, chopped garlic and finely chopped chillies to the preheated casserole dish.
Brush the cooking grills clean with a wire brush. Grill the steak over direct high heat, with the lid closed, for 2 minutes per side, just long enough for the steak to have caramelised grill marks. While the steak is cooking, add the remaining 2 tablespoons of olive oil, brown onion, garlic and chillies to the casserole dish. Sautee for 4 minutes, stirring as needed with a silicone spatula.
Remove the steak from the cooking grills and place onto a chopping board. Cut the steak into approximately 3cm chunks.
Prepare the barbecue for indirect cooking over medium heat (190°C-230°C). Move your casserole dish to an indirect zone of the barbecue, you may need to turn a burner off, refer to your barbecue’s handbook for setting information. Add the beef stock, tin tomatoes, 2 cans of cola & bourbon whiskey, remaining salt and pepper to the casserole dish. Place the lid onto the dish and cook over indirect medium heat for 2 hours.
After 2 hours, remove the lid from the casserole dish, give it a stir and continue to cook for a further 2 hours (without the casserole dish lid) or until the beef is tender and the liquid has reduced to a gravy consistency.
Pour the entire contents of the casserole dish into a serving dish. Shred the meat with two forks. Garnish with sliced red chilli, serve immediately and enjoy.
Ingredients
Directions
Prepare the barbecue for direct cooking over high heat (250°C-290°C) with a large Weber Ware casserole dish.
While the barbecue is preheating, lightly coat the beef chuck steaks with 1 tablespoon of olive oil and season with 1 teaspoon of the salt and 1 teaspoon of pepper. Add the remaining 2 tablespoons of olive oil, sliced onion, chopped garlic and finely chopped chillies to the preheated casserole dish.
Brush the cooking grills clean with a wire brush. Grill the steak over direct high heat, with the lid closed, for 2 minutes per side, just long enough for the steak to have caramelised grill marks. While the steak is cooking, add the remaining 2 tablespoons of olive oil, brown onion, garlic and chillies to the casserole dish. Sautee for 4 minutes, stirring as needed with a silicone spatula.
Remove the steak from the cooking grills and place onto a chopping board. Cut the steak into approximately 3cm chunks.
Prepare the barbecue for indirect cooking over medium heat (190°C-230°C). Move your casserole dish to an indirect zone of the barbecue, you may need to turn a burner off, refer to your barbecue’s handbook for setting information. Add the beef stock, tin tomatoes, 2 cans of cola & bourbon whiskey, remaining salt and pepper to the casserole dish. Place the lid onto the dish and cook over indirect medium heat for 2 hours.
After 2 hours, remove the lid from the casserole dish, give it a stir and continue to cook for a further 2 hours (without the casserole dish lid) or until the beef is tender and the liquid has reduced to a gravy consistency.
Pour the entire contents of the casserole dish into a serving dish. Shred the meat with two forks. Garnish with sliced red chilli, serve immediately and enjoy.