Pulled Asado in Barbecue Sauce – Slow-Cooked, Fall-Apart Tender Beef Recipe

The long, slow cooking process allows the natural fat in the cut of meat to gradually melt into the beef, resulting in exceptionally tender meat that falls apart effortlessly with two forks. When paired with a rich barbecue sauce, the result is a festive and flavorful dish that's perfect for Shabbat meals, entertaining guests, or simply treating the family to something special during the week.

Ingredients

• 2 kg (4.4 lb) bone-in asado (beef short ribs)

• 2 large onions, sliced

• 5 garlic cloves, crushed

• 1 cup barbecue sauce

• 3 tablespoons silan (date syrup)

• 2 tablespoons soy sauce

• 1 tablespoon mustard

• 1 teaspoon smoked paprika

• 1 teaspoon sweet paprika

• ½ teaspoon black pepper

• 1 teaspoon salt

• 1½ cups boiling water

Instructions

1. Preheat the oven to 160°C (320°F).

2. Place the sliced onions and crushed garlic in the bottom of a deep roasting pan.

3. In a bowl, combine the barbecue sauce, silan, soy sauce, mustard, paprika, black pepper, salt, and boiling water.

4. Place the asado on top of the onions and pour the sauce mixture over the meat.

5. Cover tightly with parchment paper and then aluminum foil.

6. Roast for 5–6 hours, until the meat is extremely tender and easily falls apart.

7. Remove from the oven, discard the bone, and shred the meat using two forks.

8. Return the shredded meat to the sauce, mix well, and place it back in the oven uncovered for an additional 15 minutes.

Tip

If time allows, prepare the asado a day in advance. After a night in the refrigerator, the flavors deepen and the sauce is absorbed even more thoroughly into the meat. The next day, simply reheat and serve.

Serve with creamy mashed potatoes, white rice, roasted potatoes, or stuffed into soft buns or rolls. For an extra flavor boost, add pickled red onions, pickles, and a drizzle of tahini.

Enjoy!