Slow-Cooked Pulled Beef Topped with Parmy Crusted Bread and Onion Jam


Servings 9
Time Needed Prep
Ingredients 22
Difficulty Medium

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  • 1 tbsp Olive Oil
  • 2 Brown Onions halved and thinly sliced
  • 2 Fresh Thyme Sprigs
  • 2 tbsp Brown Sugar
  • 1 tbsp Red Wine Vinegar
  • 3 Eggs lightly whisked
  • 1 cup Milk
  • 1/3 cup Parmesan shredded
  • 1 tbsp Continental Parsley chopped
  • 1 Garlic Clove crushed
  • 1 Turkish Bread Loaf cut into 2-cm thick pieces
  • Beef Filling:
  • 1/4 cup Plain Flour
  • 1 Chuck Beef, 1.5kg (trim excess fat), cut into small dices
  • 2 tbsp Olive Oil
  • 400 g Tomatoes canned, diced
  • 1 Beef Stock 250ml
  • 3/4 cup Red Wine
  • 3 Bay Leaves dried
  • 3 Fresh Thyme Sprigs
  • 1 Bacon Rashers 300 grams, coarsely chopped
  • 1 Leek cut into around 1-cm thick pieces

Nutrition Information

Qty per
271g serve
Qty per
Energy 353.30027777778kcalcal 130.34772894974kcalcal
Protein 17.556675946276gg 6.4774159021269gg
Fat (total) 13.727767643468gg 5.0647662864314gg
 - saturated 4.7659989010989gg 1.7583828035537gg
Carbohydrate 41.710993284493gg 15.388986618039gg
 - sugars 35.152496947497gg 12.969274105414gg
Dietary Fibre 1.416800976801gg 0.52271906170406gg
Sodium 253.12344444444mgmg 93.38816922194mgmg

Nutritional information does not include the following ingredients: Brown onions

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Slow-Cooked Pulled Beef Topped with Parmesan Crusted Bread and Onion Jam is absolutely rich in flavour and is guaranteed to be a family favourite. So tender and juicy – you’ll love it!

This Pulled Beef dish is perfect for camping because this is one of those dishes that are suitable for adventurous people! This can make your tummy full for a few hours and is best shared with people that you enjoy being with! Truly amazing!

You can also pair this with your favourite vegetable salad because their tastes are a match made in heaven! You would regret it if you ignore this recipe!

Slow-Cooked Pulled Beef Topped with Parmy Crusted Bread and Onion Jam


  1. Make the beef filling first.

  2. Preheat oven to 180 degrees. Place flour on plate and season with salt and pepper. Toss beef in the flour to coat it.

  3. Heat half of the olive oil in pan on medium high heat and cook the beef in batches until browned.

  4. Transfer beef to an oven-proof dish, then add canned tomatoes, stock, red wine, bay leaves, and thyme. Cover and bake for 2 1/2 hours.

  5. When beef is at 2 hours of cooking, heat oil in medium high heat pan. Add the bacon and leeks, stir for 5 minutes or until softened. Add the leek mixture to the beef and stir through cover and cook for another 30 minutes or until beef is very tender.

  6. Heat oil in pan over medium heat, then add onions and thyme. Stir for 20 minutes until onions caramelise. Add the sugar and vinegar, stir for a few minutes until mix thickens and liquid evaporates.

  7. Transfer beef to a board. Use 2 forks to pull beef into shreds and return beef to oven dish (you can save 1/2 mix for another time, freezes well for up to 3 months).

  8. Add eggs, milk, parmesan, parsley and garlic to bowl, then season with salt and pepper. Dip the bread into the mix for 30 seconds or until soggy. Reserve remaining mix. Place bread onto beef mix overlapping the slices slightly then spoon onion jam in between bread slices. Pour over remaining egg mix.

  9. Put back in to cook at 180 degrees for another 30 minutes or until top is golden.

Recipe Hints and Tips:

  • This can be eaten as it is or with your favourite salad or veggies. It's a great dish to share with family and friends.
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