Fruit Chutney Pulled Beef Slider

This post is written in partnership with Rosella

pulled beef sliderI’ve been feeling a little lost this last week.  For the last 5-ish months, I have been supervising the build of our new home, being a first time mum to a beautiful little boy, as well as keeping house.  I just managed to keep on top of washing, dishes, cleaning, and cooking.  And as you may have notice, the blog was the first thing to go.

Since we have moved in, nearly 3 weeks ago now, we’ve had a few little jobs to do here and there, and I’ve been able to fill my days.  But the last week, things have finally started to slow down.  And with the slowing down, has come the ramping up of this here space.

pulled beef slider with coleslawSo naturally I jumped at the opportunity to create a recipe with some Rosella sauces.  I’m loving coming up with meals where I can create all the elements, I find it mentally stimulating, satisfying and good for the finances.

fruit chutney pulled beefThis pulled beef was a winner!  After dinner we separated the left overs into zip lock bags and chucked it in the freezer, it’ll be so great for a night where I just can’t be bothered.

You too have the opportunity to make this pulled beef, because the fabulous folks at Rosella are offering one lucky reader of The Life of Clare a pack of their delicious sauces.

To Win:

– you must have an Australian postal address.

– All you have to do it comment below.

– Giveaway runs from 6 am 18/02/2015 until 6 am 25/2/2015.  A winner will be chosen at random and contacted by 26/2/2015.

pulled beef and coleslaw slider

Fruit Chutney Pulled Beef Slider
Author: Clare Reilly
Prep time:
Cook time:
Total time:
Ingredients
  • 1.5 kg Blade Steak
  • 2 tsbpn olive oil
  • 1 red onion, halved and sliced thinly
  • 1 tsp chili powder
  • 2 tsp ground coriander
  • 2 tsp cumin
  • 1/4 cup apple cider vinegar
  • 1 1/2 cups water
  • 1 tin tomatoes
  • 2 bay leaves
  • 1 x 250gm jar of Rosella Fruit Chutney
Instructions
  1. Season steak with salt and pepper.
  2. Using 1 tsbpn of oil sear steak on all sides and remove from pan.
  3. Add remaining oil, fry onion until soft, add spices, stir until fragrant.
  4. Pour in vinegar and stir until nearly gone, then stir in water, tomatoes, chutney and bay leaves.
  5. Add all ingredients to the slow cooker, and put on low for 8 hours.
  6. When finished, shred beef and either remove beef from liquid, serve with liquid or drain beef in colander.
  7. Serve with coleslaw and bread rolls.

 

25 thoughts on “Fruit Chutney Pulled Beef Slider

  1. I always have a jar of Rosella Fruit Chutney in my pantry. I use it in my meatballs, devilled eggs and to serve along with a corned beef meal. Now I have a new way of using it. Thanks for posting this delicious recipe!

    Like

  2. I suspect I’d be the best mum and wife ever if I made such a dish for the family! Every now and then I shake off my meat aversion and cook them something like this… and then I freeze the remains, like you, for those nights I just can’t be bothered.

    Like

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