Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, apple-dijon pulled beef. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Apple-Dijon Pulled Beef is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Apple-Dijon Pulled Beef is something which I have loved my entire life. They’re fine and they look wonderful.
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To get started with this particular recipe, we have to prepare a few components. You can have apple-dijon pulled beef using 10 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Apple-Dijon Pulled Beef:
- Prepare 2 1/2 lb beef roast or brisket
- Take 3/4 bottle of your favorite bbq sauce
- Get 1/2 cup apple cider vinegar
- Take 1/2 cup dijon mustard
- Make ready 1/2 cup worchestershire sauce
- Get 1/4 cup ketchup
- Prepare 1/2 cup brown sugar
- Take 1 tbsp garlic powder
- Take 1 tbsp onion powder
- Take 1 tsp black pepper
Love cooking in a crockpot and coming home to the great smell after work. This is a great comfort dish my mother told me how to make. Apple-Dijon Pulled Beef is something which I've loved my whole life. Dust beef cubes with flour, and season lightly with salt and more generously with pepper.
Instructions to make Apple-Dijon Pulled Beef:
- Mix apple cider vinegar, worchestershire, dijon mustard, and ketchup in a large bowl
- Mix garlic powder, onion powder, brown sugar, and black pepper in a separte small bowl
- Rub dry ingredients all over your roast or brisket
- Place roast or brisket in wet ingredients and roll around until covered (try cutting some holes in the beef 1st to get marinade down into beef)
- Place roast or brisket in crockpot and pour bbq sauce over the top to cover the beef (I used Jack Danils Origonal BBQ)
- Cook on low for 8-10 hours
- Beef should easily pull apart
Apple-Dijon Pulled Beef is something which I've loved my whole life. Dust beef cubes with flour, and season lightly with salt and more generously with pepper. Shake off excess flour, and place half the cubes in the pan. Add Cognac to the empty pan, and cook, stirring, until the bottom is deglazed and any crusted-on bits come loose. We've created a better-for-version of everyone's favourite.
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