Texan pulled beef with chilli cornbread muffins - The Best Recipes

Hi Guys Today I am sharing the Best Texan pulled beef with chilli cornbread muffins. Serve this tender slow-cooked, pulled beef with chilli cornbread muffins to mop up all the sauce.

INGREDIENTS
• 2 teaspoons olive oil
• 600g Coles Australian Gravy Beef
• 1 brown onion, finely chopped
• 1 carrot, peeled, finely chopped
• 1 celery stick, finely chopped
• 2 garlic cloves, crushed
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1/2 teaspoon chilli powder
• 1/2 cup (100g) dried black beans
• 400g can diced tomatoes
• 1 cup (250ml) chicken stock
• 1/4 cup (60ml) maple syrup

CORNBREAD MUFFINS
• 1 cup (150g) self-raising flour
• 1 cup (170g) cornmeal (polenta)
• 1 cup (160g) frozen corn kernels
• 1 cup (120g) coarsely grated tasty cheddar
• 1/2 cup coriander, coarsely chopped
• 1 long red chilli, seeded, finely chopped
• 50g butter, melted
• 1 Coles Australian Free Range Egg, lightly whisked

METHOD
• Step 1
Heat half the oil in a large frying pan over high heat. Add the beef and cook for 2 mins each side or until golden brown. Transfer to a slow cooker
• Step 2
Heat the remaining oil in the pan over medium heat. Add the onion, carrot, celery and garlic and cook, stirring, for 5 mins or until heated through. Add the oregano, cumin, paprika and chilli and cook for 1 min or until aromatic. Add to the slow cooker with the beans, tomato, stock and maple syrup. Cook, covered, for 4 hours on high (or 6 hours on low). Transfer beef to a bowl. Use 2 forks to coarsely shred. Return to the bean mixture. Taste and season.
• Step 3
Meanwhile, to make the cornbread muffins, preheat oven to 180C. Line 6 holes of a 1/3 cup (80ml) muffin pan with paper cases. Combine the flour, cornmeal, corn, cheddar, coriander and chilli in a large bowl. Add the butter, egg and milk and stir to combine. Spoon evenly among the lined pans. Bake for 20 mins or until a skewer inserted in the centre comes out clean. Serve with the pulled beef.

Note:
Cook in the oven: If you don’t have a slow cooker, here’s what to do. Start the recipe in a flameproof casserole pan on the stovetop (or use a frying pan and an ovenproof dish) then transfer to the oven. Bake, covered, at 140C for 2-3 hours or until tender.