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We have been trying lately to broaden our usual menu, as sometimes you feel like you fall into a rut, right? What shall we have for dinner? Oh, Spaghetti Bolognese again? …ugh… again?
It just so happened recently we had a nice big beef joint. Which I was hesitant to cook because, well, it’s a huge, expensive piece of meat, what on earth do I do with it??
I took to google for a little inspiration, which led me down the slow cooker route, but I didn’t just want to end up with a roast dinner, I wanted something different! Then a BBQ recipe caught my eye. Husband and the boys all love BBQ sauce, so I figured It would be a hit, I was right!
I had all the things I needed (more or less) so in the morning I got everything prepped and set it cooking. Within an hour the smell was divine!
I decided to go all out and made us a USA inspired side to go with it also! I’ll add that recipe at the end, here is the epic BBQ pulled beef recipe! (I’m sure it would work well with pork also!)
1 cup chopped onions (I used one medium onion)
1 can/tub passata
¼ cup dark brown sugar (I used Molasses Sugar)
2 tbsp vinegar (I used red wine vinegar)
4 tsp chilli powder (I used cayenne)
1 tsp soy sauce
1 tsp salt
½ tsp mustard powder (I used wholegrain mustard because that’s what I had on hand.)
1 ½ lb beef joint
I’m not sure how big an effect my substitutions might have had on it, but I doubt it would be very noticeable.
Here are the directions! This is so simple, it really only takes five minutes to prepare!
- Chop Onions
- Mix sugar, vinegar, soy sauce and other seasonings together
- Add this mix, onions, and passata to slow cooker, mix well
- Place beef joint in slow cooker, use spoon to coat beef with sauce mix
- Cook on high for 6 hours
- Shred beef with a fork, mix well, cook for one more hour
See? Simple, right?
It turned out so delicious, the only thing for me was that it wasn’t quite as… fruity as I like my BBQ sauce. I like a proper tang, but this was still delicious either way! Next time I might experiment with a few adjustments but we are definitely making this again.
I served this with a nice buttery jacket potato and my special ‘creamed corn’ on the side!
This was really more of a tribute than an actual recreation of a true creamed corn recipe. (meaning I just guessed what I should use and threw it together, instead of googling an authentic way to do it!)
Here are the ingredients and instructions!
One tin of Green Giant original sweetcorn
Smoked Sea Salt
Dash of Whole Milk (about 1-2 tbsp)
Large knob of Butter (about 1 tbsp)
- Place butter, sweet corn, and seasoning in a small saucepan.
- Bring to a simmer, until butter is fully melted and everything is evenly mixed.
- Add milk (you want just enough that the mix looks saucy but is not covered by liquid.)
- Bring back to a simmer and stir well
- Remove from heat and serve immediately.
Doesn’t that sound delicious? Well, it is! The boys loved it, so it will also be going on our regular rotation for dinner recipes!
If you’re feeling like you’re stuck in a dinner time rut making the same old things, the best thing is to try something new! Sometimes it works out like it did with this recipe for us!
The leftovers were almost better! We had so much BBQ beef left over, I added a tin of mixed beans and some more sweetcorn, then put it together with lettuce, bell peppers, grated cheese and some stand n’ stuff soft tacos! Delicious!
There are so many possibilities for left overs! Just putting some of this in a bun would make a delicious lunch!
If you’re looking for a cost effective, freezer friendly family meal, check out my bulked out Chilli Con Carne recipe!
I hope you like this recipe, let me know if you make any adjustments of your own, I’d love to hear about new ways to try it!