BEEF: Heat the Olive Oil – season the Short Rib with Salt and Pepper – brown in the Olive Oil – transfer the meat to a marinade container
SAUCE/MARINADE: Place all the ingredients for the Sauce in a blender – blitz until smooth – pour over the meat – marinate for at least an hour (or overnight, as I usually do)
Pre-heat the slow-cooker on HIGH for 20 minutes – arrange the meat and sauce in layers in the slow-cooker – cook 4 hours on HIGH (or 6 hours on LOW) until tender and the meat is falling off the bone
Remove the meat from the cooker – shred the meat and discard the bones – place back into the sauce for another 20 minutes
COLESLAW: Toss together the Red- and White Cabbage, Parsley, Onion and Carrot in a large mixing bowl
Combine the Lemon Juice, Horseradish and Yogurt – stir into the Coleslaw
TO SERVE: Place a large spoonful of Coleslaw on the bottom half of a bun – top with meat and finish off with the top half of the bun
Notes
Nutrition values exclude buns
Nutrition value isn't always accurate
Nutrition Facts
BBQ Pulled Beef Sandwiches (Slow-Cooker)
Serving Size
1 Sandwich
Amount per Serving
Calories
369.6
% Daily Value*
Fat
18.8
g
29
%
Saturated Fat
6.5
g
41
%
Polyunsaturated Fat
0.5
g
Cholesterol
88
mg
29
%
Carbohydrates
17.3
g
6
%
Fiber
2
g
8
%
Sugar
7.7
g
9
%
Protein
30.4
g
61
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.