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Kleenheat Kitchen’s spicy pulled beef in steamed buns

The right cut of beef and waves of flavour makes this slow-cooked sensation.

Serves 8


1.3kg Harvey Beef salt and pepper roast (Creations range)
Freshly milled black pepper
30ml/2tbsp sesame oil
2 medium onions, peeled and chopped
2 garlic cloves, peeled and crushed
600ml good, hot beef stock
100m soy sauce
100ml prepared barbecue sauce
30ml/2tbsp runny honey
30ml/2tbsp gochujang (Korean chilli paste)
2 small pears, peeled, seeded and pureed
Finely chopped spring onions, to garnish


Preheat the oven to 160°C.

Heat half the oil in a large non-stick frying pan.

Place the joint on a chopping board and season with pepper all over. Brown the meat on all sides and transfer to a large ovenproof dish.

Add the remaining oil and cook the onion and garlic for 2-3 minutes until soft. Transfer to the casserole dish with the beef.

Add the stock, soy sauce, barbecue sauce, honey, gochujang and pears. Bring to the boil, cover and slow roast in the oven for 3-3½hours until the beef is tender.

Transfer the beef to a clean chopping board and `pull’ the cooked roast apart by securing the beef with a fork and shredding the meat with another fork.

Serve in bao buns and garnish with kimchi and spring onions.