Comfort food at its absolute best. Works just as well for summer picnics as winter nights round the fire. Arguably the simplest, most cost effective and flavoursome way to cook protein. We’re talking about tender, juicy, melt-in-your-mouth pulled meat, and with these recipes, you cannot go wrong.
It’s hard to pick a favourite, but we’re leaning towards the beef ragu – possibly the best winter dinner you’ll ever make with its bold meaty flavours surrounded by soft pasta. But the Alabama chicken comes a close second (white barbecue sauce anyone?) and we can’t pass up the obvious genius of using ready-made salsa and taco seasoning for a quick Mexican meal.
If you are new to pulled meats, here are a few tips from our test kitchen, and a hack for leftovers – should there be any.
Sauté your aromatics. Aromatics are the herbs, spices and vegetables that you add to the dish to jam in extra flavours. Think bay leaves, thyme, cinnamon quills, ground spices, tomato stalks or the ultimate carrot-celery-onion trio. Even if your recipe doesn’t call for it, sauté your aromatics and your dish will thank you for it.
Save the stock. Slow cooking will always yield the most delicious stock and it is definitely worth keeping. Set aside what you don’t need for another day. Use it in gravy, cook quinoa or rice in it, or freeze it for next time you make the same recipe, and half your work will be done.
Hello leftovers. Chances are, there won’t be any because it’s just so good the first time round, but if there are, it’s your lucky day. Pasta, rice, pies, pizzas, toasties, loaded fries or even a protein packed gratin are perfect ways to keep the deliciousness going.
Oven Roasted Red Wine Pulled Lamb