Shredded BBQ Beef Bowl

serves 4

Ingredients:

1kg beef brisket, diced
3 tbsp barbeque sauce
1 tsp cinnamon
1 tbsp paprika
garlic, minced (measure with your heart)
2 cups beef stock
1 cup chicken bone broth

For the Veg:
2 medium carrots, chopped
2 medium zucchinis, chopped
olive oil
herbs (I used oregano, garlic powder and thyme)

Cooked rice, to serve

Method:

1. Preheat oven to 185°C.

2. Heat a frying pan over medium–high heat and brown the beef in batches until lightly seared on all sides.

3. Transfer the browned beef to your rice cooker.

4. Add barbeque sauce, cinnamon, paprika, garlic, beef stock and bone broth. Stir well to coat and combine.

5. Close the lid and cook on the standard setting for approximately 3 hours, or until the beef is tender and falling apart.

6. Line an oven tray with baking paper, then placing carrot and zucchini on the tray. Drizzle with oil and then sprinkle herbs on top, ensuring even coverage. Place into oven and cook for approximately 25 minutes.

7. Once the beef is cooked, shred the beef using two forks directly in the pot. Stir the shredded beef back through the remaining sauce.

8. To serve, place rice, roasted veg and beef into bowl.

Note:
I use a rice cooker for this because I don’t have a crockpot or large stovetop pot. You can also cook this in a slow cooker or heavy pot on low heat until the beef is tender and shreddable.