Pulled Beef from Beef Loin
Lean beef is slowly baked in foil, first at high heat and then at a low temperature. Long cooking and an overnight rest in the switched-off oven make the beef tender enough to pull into fibers. Beef provides complete protein and iron.
Read
Video on the topic
Reviews
Notes
Inventory: Oven
Servings: 4 (1 serving ≈ 253 gram)
Digestion time: 24 hour
Complete protein: ✔
Pat the beef (1000 g) dry without washing it. Mix table salt (10 g) and black pepper (to taste), rub the mixture over the meat, then wrap it tightly in foil.
Let the meat stand at room temperature for at least 2 hours.
Preheat the oven to 200°C and bake the meat for 20 minutes.
Reduce the temperature to 150°C and bake for about 4 more hours. Turn off the oven and leave the meat inside until morning.
Remove the foil and shred the tender beef into fibers with two forks.
(2)
- :
- :
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Pulled Beef from Beef Loin", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
Looking for a source of nutrients? Check out iHerb:
Zinc: 21st Century, Zinc Citrate, 50 mg, 360 Tablets
Buy
≈ $9.78
Promo codes for iHerb (5)
Watch others from meat and chicken:
More marinades for meat:
We recommend reading
All articlesHow to obtain collagen from food
9min
How to choose and butcher beef cuts: tenderloin, shoulder, rump, and brisket.
7min
What is the difference between dry, wet, and mixed curing for meats, sausages, and deli cuts
8min
How to Make Ganache for Dessert Fillings: Ratios, Emulsion, Stabilization, and Common Mistakes
7min
Share: