Slow cooker Vegemite pulled beef short ribs
Dedicated to Dad who loves Vegemite
Slow cooker Vegemite pulled beef short ribs along with some Sichuan seasoning and the vinegary goodness of Worcestershire sauce. Odd combinations I know, but regular readers know I like to combine many different flavours in my quest for fusion cuisine.
Who knew that Australian Vegemite, Chinese Sichuan, and English Worcestershire sauce would work together with beef? I didn’t until I tried this.
Pulling my slow cooker meat means I can combine it more easily with salad vegetables.
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Coles
I bought all the ingredients from Coles.
No, Yummy Lummy is not sponsored by anyone.
This is an original Yummy Lummy recipe.
Recipe
- Beef short ribs
- Vegemite
- Beef stock
- Sichuan seasoning
- Garlic powder
- Worcestershire sauce
- Barbecue sauce
- Red wine
- Dried mixed Italian herbs
- Chilli flakes
- Mango
- Avocado
- Red Capsicum
- Green Capsicum
- Celery
- Radish
- Red onion
- Spring onion
- Lemon zest
- Lemon juice
- Peanuts
- Pumpkin seeds
- Sunflower seeds
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Buy a small pack of beef short ribs from the supermarket.
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Remove the vacuum packing and place the beef short ribs into the cooking vessel of the slow cooker.
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Add a good glug of red wine.
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Add enough beef stock to cover the beef short ribs.
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Add a big squirt of Vegemite from a tube.
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Add a splash of Worcestershire sauce.
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Add a few good squirts of barbecue sauce.
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Add a teaspoon of Sichuan seasoning.
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Add a teaspoon of garlic powder.
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Add a teaspoon of chilli flakes.
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Add a teaspoon of dried Italian herbs.
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Put the lid on the slow cooker and cook for 8 hours.
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When the beef short ribs have finished cooking, remove them from the slow cooker and slip out the bones.
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Pull the meat with a couple of forks.
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Spread the meat onto a roasting pan lined with baking paper.
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Add some barbecue sauce, Worcestershire sauce, Sichuan seasoning, and Vegemite.
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Put the meat into the oven for 20 minutes at 180 °C/350 °F.
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Aliquot some meat for the meal and put the rest into a Tupperware container and refrigerate.
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Dice the Mango, Avocado, Red Capsicum, Green Capsicum, Celery, Radish, Red onion, and Spring onion.
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In a bowl, add the fruit and vegetables and add the Lemon zest, Lemon juice, crushed Peanuts, Pumpkin seeds, and Sunflower seeds.
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Mix everything together prior to serving.
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Add the pulled meat to the salad bowl, mix around and then serve onto a plate.
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Eat with a fork.
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Shoot a photograph and a short video because Google now wants video on recipe cards.
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Eat the meal.
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Wash the dishes (hint, wash as you cook, it makes life easier).
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Write the recipe.
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Write the blog post.
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Hit publish and hope this blog post gets shared on Twitter, Facebook, and Pinterest.
Recipe Video
Disclaimer
I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. The quantities are indicative. Feel free to vary the quantities to suit your taste. I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.
Photographs
This is a gallery of photographs. Click on one image and then scroll through the photographs.
Questions and answers
Do you like mixing up the flavours?
I like trying different combinations. Sometimes it works, sometimes it doesn’t.
I’ve had a few disasters, but most of the time I like trying the different flavours together.
Isn’t too warm for the slow cooker?
Ha, Canberra is never too warm except for a few weeks at the end of December and the beginning of January.
Mango and avocado, is that a thing?
It really is. The combination of mango and avocado tastes so good together. Smooth, creamy, and sweet.
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Final thoughts
How do you feel about mixing up different flavours?
Do you like mango and avocado together?
What flavour combinations do you enjoy eating that other people may think is weird?
Sponsorship
Yummy Lummy has no sponsors but maintaining a blog isn’t free. If anyone or any company would like to contribute please contact me.
Terrific! For some reason, our supermarkets don’t stock short ribs but maybe I’ll be able to get some from the butcher. Marmite does taste different from Vegemite – it’s slightly saltier and has a greater depth of flavour (sorry Aussies…). I did go through a phase in my 20s of preferring Vegemite to Marmite, but then changed back again.
I must do a taste comparison between Vegemite, Marmite, and Promite.
I wonder what is best with beef.
I can totally see how these flavours would work together. Vegemite is great in stews. I make meat pies with it.
Thanks Lorraine. I was pretty happy with the flavour combination. Vegemite is a great addition to a lot of beefy meals.
Well Gary, you’ve lost me with this one! I just can’t imagine doing this with Marmite. Does vegemite have a different taste to Marmite?
I’m not sure Katharine. I have tasted Marmite once and it was when I was a little boy. I’m assuming there is enough similarity between the two. Vegemite does go well with beef, maybe try a little marmite with a steak and see how it goes.
Mango and avo are great together, and you know I can actually imagine that flavour combination for the beef 🙂
It was really nice Beck.
I’m all up for mixing different flavours. I do like traditional sauces on their own but sometimes you just want something different. Lovely that mangoes are in season. I love avocados but the other day I had half along with dinner and felt ill 😦
That’s not good about feeling ill. If I’m going out and paying for a meal, I’m usually a little less adventurous. In that situation, I’m keen for traditional flavours, especially if I’ve been thinking about it and building up my expectations.
I love mango season. Mangoes are my favourite fruit.