Pulled Beef Pancakes with Soy and Ginger

Main courseServes 4

Fake-away at its finest! Why not give these Pulled Beef Pancakes with Soy and Ginger from the team at West Yorkshire based Gordon Rhodes a try. Made using their Sticky Beef Brisket Sauce Mix alongside brisket and fresh ginger gives these pancakes a zingy freshness that’s perfect for weekend indulgence. For more recipe inspiration and to buy their range online visit gordonrhodes.co.uk

Ingredients

1kg beef brisket

75g Sticky Beef Brisket Sauce Mix

150ml water

16 Chinese style pancakes

1 inch piece root ginger (grated)

1 bunch spring onion

1 cucumber

4 tablespoons soya sauce

Method

  1. Place the beef brisket in your slow cooker pot.
  2. Blend the Sticky Beef Brisket Sauce Mix with the water and pour over the beef.
  3. Cover and cook for 4 hours on HIGH or 8 hours on LOW or until the meat is tender and cooked through (keep covered during cooking, cooking times may vary between slow cooker models).
  4. Remove beef from the slow cooker and use two forks to shred.
  5. Add the shredded beef back into the sauce, along with the ginger and soya sauce and stir through.
  6. Slice spring onions and cucumber lengthways.
  7. Add 2 tablespoons of the brisket to each pancake and top with some spring onion and cucumber.
  8. Serve and enjoy