Samantha Potter » Vancouver Food Blog

Masthead header

Pulled Beef Risotto

Happy New Year everyone!  I don’t know about you but I’m pretty excited about 2014, I feel like a lot of good things are on the horizon.  2013 brought on many amazing trips and experiences with the best people and I can’t wait to see what happens in 2014.

One thing 2013 did provide me with was inspiration for this recipe.  I’ll start at the beginning.  When I was younger I was convinced I had to be part Italian and that someone was lying to me about my heritage.  The love I have for Italian food is at times, unreasonable and often times I feel like no other foods can measure up.  The amount of pasta I consumed as a child is surely enough to last most people a lifetime, but not me, I still can’t get enough pasta (gluten free now, of course).  As I grew up one of my most favourite Italian dishes quickly became risotto. It wasn’t until about four years ago that I decided to attempt to make my own risotto.  Everyone had always discouraged me from making it by saying how hard it was to make, how you needed to get the quantities just right and most importantly, how you needed patience to make risotto.  I can assure you now that only one thing in that statement is correct; you need patience.  But, my friends, the end result is well worth the patience.  Risotto is now my go-to meal.  At the end of the day, it is simple to make, it only uses one pot (typically), it feeds a lot of people, and you can get as creative as you want with it.  While I’ve made various types of risotto from whatever is left over in the fridge, the inspiration for making a pulled beef risotto came from a very well executed Short Rib and Caramelized Onion Risotto at Mr. Brownstones in Vancouver.  The part of the story I don’t mention is how I had started cooking my pulled beef far too late that night (dinner was ready at midnight..!).  So while that was cooking, the back up dinner at Mr. Brownstones provided me with this great idea.  So here we have, the pulled beef risotto.

To Note:  I have used this exact recipe using pork and it turned out great as well.  However, I am more of a beef person (except for bacon, but bacon trumps all) so have chosen to provide you with the “beef” version. If you’re very set on only having pulled pork then by all means, substitute the pork for the beef and carry on.  In addition, there are two ways to make this meal; one is in the oven and the other is in a slow cooker.  I have done both and the results are very similar.  If you have a slow cooker, use it.  That way you can safely leave your house while dinner is cooking.

Pulled Beef
Write a review
Print
Prep Time
10 min
Cook Time
6 hr
Total Time
6 hr 10 min
Prep Time
10 min
Cook Time
6 hr
Total Time
6 hr 10 min
Ingredients
  1. Olive oil
  2. 1 beef roast (any size depending on how many you want to feed (and how much left over pulled beef you want!) but keep in mind you don't want to overwhelm the risotto with excessive amounts of beef)
  3. 1.5 cups BBQ sauce (I pick this based on my mood, sometimes I go honey-based, sometimes I go with Jack Daniels BBQ sauce)
  4. 1.5 cups beef stock
  5. 2 tablespoons flour (regular or gluten-free)
  6. 1 onion, sliced
  7. 2 tablespoons brown sugar
  8. 2 tablespoons balsamic vinegar
  9. 2 tablespoons grainy mustard
  10. 6 cloves crushed garlic
Instructions
  1. Firstly, pour your beef stock into a pot and heat over medium heat. Slowly whisk in flour to thicken the stock to near gravy texture. I thicken the beef stock now as I once used left over gravy I had in lieu of the beef stock; that trial of the pulled beef was the best one. So if you have leftover gravy from your holiday cooking, toss it in instead of the beef stock!
  2. In a dutch oven (or heavy bottomed pot) heat olive oil over medium heat and brown the roast on all sides.
  3. If you are using the oven, preheat oven to 275-300°F (depending on the strength of your oven but generally the lower the better). If you used a dutch oven to brown your meat, add in remaining ingredients and give it a good stir. If not, add ingredients into an oven proof pot, mix together, and add in browned meat. Bake for ~6 hours or until the meat easily falls apart with two forks.
  4. If you’re using a slow cooker, mix all of the ingredients into the slow cooker dish including the browned roast and cook on low for 6-8 hours (I find the longer the better!)
Samantha Potter http://samantha-potter.com/

Pulled Beef Risotto
Serves 6
Write a review
Print
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. Olive oil to coat the bottom of your pot
  2. 2 tablespoons butter
  3. 4 sprigs of rosemary
  4. 1/2 onion, chopped
  5. 2 cloves garlic, crushed and chopped
  6. 2 cups arborio rice
  7. 1/3 cup gin
  8. 4-5 cups chicken stock (or whatever type of stock you want)
  9. 1/2 cup parmesan cheese plus more for topping (all optional)
  10. 1/4 cup BBQ sauce
  11. Salt and pepper
  12. 1 1/2 cups of the cooked pulled pork and at least 2 ladles full of the juices from the pot
Instructions
  1. In a small pot heat chicken stock, keep at a simmer.
  2. In a large pot melt butter and heat olive oil over medium heat. Add in rosemary sprigs. Let sizzle in oil and butter for 2 minutes. Remove springs completely.
  3. Add in onions and garlic, sautee for about five minutes, until translucent.
  4. Add in arborio rice and stir to coat in oil/butter. Add in gin and stir until absorbed.
  5. Add in a ladle full of stock and stir until it is fully absorbed. Keep repeating until the chicken stock is nearly gone. Towards the end, alternate between two ladles of juices from the pulled pork pot and the stock. Cook the risotto until the desired done-ness is achieved.
  6. When this point is reached, stir in parmesan, BBQ sauce, and pulled pork.
  7. Serve hot & enjoy!
Notes
  1. I am a cheese addict so I added more parm to the top before serving.
Samantha Potter http://samantha-potter.com/

  • January 3, 2014 - 4:22 pm

    Mary - I’m disappointed you don’t have any comments on your recipes Sam – so I’m writing one even though I haven’t tried this risotto yet! I’m going to do it tomorrow as it sounds fab and I’ve just bought a Dutch oven and want to use it all the time! Loved the Galette by the way, even though the gluten-free pastry nearly caused a sense of humor failure!ReplyCancel

    • January 3, 2014 - 7:52 pm

      Samantha - Thanks for the comment Mary! Dutch ovens are the best, I use mine nearly every day. Tom sent me a photo of your Galette, it turned out beautifully! The gluten-free pastry’s are very finicky, I’ve had too many failed attempts at them to count. Please let me know how the risotto turns out, it’s a favourite in my house!ReplyCancel

Your email is never published or shared. Required fields are marked *

*

*