Pulled beef with BBQ sauce and spice mix

Ingredients for 10 servings:

• 2 kg beef (neck)
• 2 tbsp sea salt
• 2 tbsp brown sugar
• 1 tsp pepper
• 1 tbsp oregano
• ¼ tsp cinnamon powder
• 1 tbsp paprika powder
• 1 tsp onion seasoning
• 4 garlic cloves, squeezed
• Oil for frying
• 2 shallots
• 2 garlic cloves
• 150 g Worcestershire sauce
• 125 g maple syrup
• 300 ml tomato ketchup
• 2 tbsp vinegar
• 1 pinch of paprika powder
• 2 tsp pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 8 hours; Total time approx. 20 hours 30 minutes

Party recipe, takes time

The day before, mix the ingredients for the spice mix and rub it into the meat. Cover and let it sit in the refrigerator for about 12 hours. On the day of roasting, let the meat come to room temperature. Add a little beer, meat juices, or oil to a roasting tin. Cover the roast and place it in an oven preheated to 100°C (fan oven). Braise for at least 6 hours; it can take up to 8 hours before the meat can be pulled apart with a fork. Baste it occasionally with the meat juices. Then turn off the oven. Wrap the roast in aluminum foil and return it to the warm oven on the rack for at least 1 hour. In the meantime, make the BBQ sauce. Finely dice the shallots and garlic (if you have a Thermomix: 3 seconds, speed 5). Bring to a boil with Worcestershire sauce and maple syrup (TM: 6 min., speed 1-2). Add the remaining ingredients and simmer for another 10 minutes (TM: 13 min., 100°C, speed 1-2). Optionally, serve sliced ​​hamburger buns or regular bread rolls. Top with coleslaw, lamb’s lettuce, tomatoes, cucumbers, strips of bell pepper, or fried onions, depending on your taste. Place the meat between the buns and pour the sauce over the buns.