Pulled Beef in Spiced Tomato Sauce
Beef provides complete protein, iron, and B vitamins, while tomato, vinegar, and spices create a deeply savory sauce. Slow braising softens the connective tissue so the meat pulls apart easily. The dish can be made ahead and reheated in portions.
Chop the onion (80 g) and garlic (3 g), and grate the ginger (5 g). Prepare the braising beef (850 g): season it with table salt (to taste) and black pepper (to taste); cut it into a few large pieces if needed. Heat the oven to 160 °C.
Heat the olive oil (15 g) in a heavy ovenproof pot. Fry the beef on all sides until lightly golden, then transfer it to a plate.
In the same pot, fry the onion for 5 minutes until translucent. Add the garlic and ginger and cook until lightly golden. Grind the coriander seeds (1 g), then add the paprika (1 g), cayenne pepper (1 g), garlic powder (1.5 g), and oregano (1 g); stir and warm until fragrant.
Add the tomato paste (15 g), stevia (12 g), and apple cider vinegar (15 g). Stir for 1–2 minutes. Water (450 g) is added in stages: pour in about 350 ml first and reserve the rest to adjust the liquid level.
Return the beef to the pot, cover it, and stew it in the oven for about 3 hours. Check the liquid from time to time; add the reserved water in small amounts and turn the meat every 30–40 minutes if it is not fully submerged. The beef is ready when it separates easily into fibers.
Let the covered beef stand off the heat. Uncover it and cool it until easy to handle; shred it with two forks and return it to the sauce. Mix and serve hot.
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