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Shredded beef in the slow cooker pot with tomatoes and green peppers.
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4.91 from 10 votes

Slow Cooker Pulled Beef with Harissa

Make meltingly tender beef brisket in the slow cooker with a gentle kick from harissa paste to spice it up!
Course Main Course
Cuisine Slow Cooker
Prep Time 10 minutes
Cook Time 10 hours
Total Time 10 hours 10 minutes
Servings 6
Calories 281kcal
Author Lucy Allen | BakingQueen74

Equipment

Ingredients

  • 1 kg beef brisket
  • 1 tsp olive oil
  • 1 beef stockpot (liquid stock in a small pot)
  • 3 tbsp tomato puree
  • 1 tsp harissa paste
  • 150 g baby plum tomatoes about 20
  • 1 green pepper (capsicum) chopped
UK Measurements - US Measurements

Instructions

  • Heat the oil in a large pan and sear the beef on all sides.
    1 tsp olive oil, 1 kg beef brisket
  • Boil 250 ml (1 cup) of water and mix with the beef stockpot. Pour the liquid into the slow cooker, then put the beef in the liquid.
    1 beef stockpot
  • Put the lid on and cook for 8-10 hours on low until tender.
  • After the 8-10 hours, remove the meat from the pot and shred it using two forks. Once it is tender it will shred or "pull" easily.
  • Discard half the liquid from the base of the slow cooker pot. Add 3 tbsp of tomato puree, 1 tsp of harissa paste, about 20 baby plum tomatoes, halved, and 1 green pepper, chopped. Stir well.
    3 tbsp tomato puree, 1 tsp harissa paste, 150 g baby plum tomatoes, 1 green pepper (capsicum)
  • Cook on low for another hour or so.
  • Serve with rice/mash/pasta/bread.

Nutrition

Calories: 281kcal | Carbohydrates: 2g | Protein: 35g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 103mg | Sodium: 146mg | Potassium: 679mg | Sugar: 1g | Vitamin A: 325IU | Vitamin C: 20.2mg | Calcium: 13mg | Iron: 3.5mg