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.
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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.
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