Ir al contenido principal

Pulled Corned Beef

This aromatic pulled corned beef offers a sophisticated twist on a classic comfort food favourite. By slowly simmering beef silverside in a fragrant broth of beer, citrus, and warm spices like star anise and mustard seeds, the meat transforms into exceptionally tender, melt-in-the-mouth shreds. It is a wonderfully savoury dish that fills the kitchen with a rich, inviting aroma as it cooks, making it a perfect choice for a relaxed weekend pot roast.

As a high-protein meal, this recipe is as nourishing as it is flavourful. The beef is served alongside a vibrant medley of cabbage and seasonal root vegetables, all cooked in the same spiced liquor to ensure every element is infused with deep flavour. It is a wholesome, one-pot style dinner that provides a complete, balanced meal for the whole family.

Selección de videos

Continúa leyendo abajo

Ingredients for Pulled Corned Beef

  • 1.5kg (1.5kg) corned beef silverside (bottom round), cut in half

  • 250ml (150g ) beer

  • 2 oranges, halved

  • 1 garlic bulb, crushed

  • 1 hoja de laurel

  • 2 sprigs of thyme

  • 4 tablespoons honey

  • 4 tablespoons sherry vinegar

  • 1 teaspoon mustard seeds

  • 3 star anise

  • 2 teaspoons black peppercorns

  • 500ml (475ml ) water

  • 1 onion, cut into wedges

  • 500g (450g 60g ) potatoes (or 4 potatoes), quartered

  • 500g (450g 60g ) baby carrots (or 4 carrots cut into batons about 6cm/2 1/2 inches long)

  • 200g (200g) baby turnips (or 1/4 large turnip cut into small chunks)

  • 1 small head of cabbage, about 300g (300g), cut into wedges

Place the beef in a large saucepan with the beer, oranges, garlic, bay leaf, thyme sprigs, honey, vinegar, spices and peppercorns and cover with water. Put a lid on the pan and bring to the boil, then reduce the heat and simmer for about 2 1/2–3 hours, topping up the water during cooking if necessary, until a fork can be easily inserted into the centre of the meat. Carefully remove the beef and put it on a cutting board to rest for about for 10 minutes.

Add the 500ml (475ml ) of water to the pan and bring to the boil over a medium heat. Put in the vegetables and bring back up to the boil. Reduce the heat to a low simmer and cook for 15–20 minutes until the vegetables are tender. Discard the orange pieces.

Use 2 forks to pull the meat apart. Divide it between bowls and serve with the broth and vegetables.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.

Historial del artículo

La información en esta página es revisada por pares por clínicos calificados.

  • 28 Ene 2026 | Publicado originalmente

    Escrito por:

    Editores de recetas del Reino Unido

    Revisado por pares por

    Editores de recetas del Reino Unido
flu eligibility checker

Pregunta, comparte, conecta.

Navega por discusiones, haz preguntas y comparte experiencias en cientos de temas de salud.

symptom checker

¿Te sientes mal?

Evalúa tus síntomas en línea de forma gratuita

Suscríbete al boletín de Patient

Tu dosis semanal de consejos de salud claros y confiables, escritos para ayudarte a sentirte informado, seguro y en control.

Por favor, introduce una dirección de correo electrónico válida

Al suscribirte aceptas nuestros Política de Privacidad. Puedes darte de baja en cualquier momento. Nunca vendemos tus datos.