Air-Fried Pulled Beef: A Quick, Easy, And Delicious Recipe

Air fryers are a great way to make delicious, hearty meals without the mess and time of traditional frying. In this article, we'll be discussing how to make pulled beef in an air fryer, a convenient and tasty way to cook a meal the whole family will enjoy. We'll be covering the ingredients and steps required to make this mouth-watering dish, as well as some tips and tricks to ensure your pulled beef is full of flavour and has that perfect, crispy texture. So, get ready to fire up your air fryer and create a delicious, crowd-pleasing meal!

Choosing the right cut of beef

Marbling and Fat Content:

The fat content and marbling of the beef play a crucial role in the final texture and flavour of pulled beef. Look for cuts with ample marbling, which means they have a good amount of fat distributed throughout the meat. This fat will render and keep the beef moist and juicy during the cooking process.

Connective Tissue:

Cuts with more connective tissue are ideal for pulled beef as this tissue breaks down during slow cooking, creating that characteristic pull-apart texture. The front shoulder of the steer, also known as the chuck roast, is renowned for its high amount of connective tissue, making it a popular choice for pulled beef.

Recommended Cuts:

Chuck Roast:

Chuck roast is widely considered the best cut for pulled beef. It is flavourful, moist, and has abundant marbling and connective tissue. Chuck roast is similar to the pork butt or the front shoulder of pork, making it an excellent choice for achieving that classic pulled meat texture.

Brisket:

Brisket is a tough cut from the lower chest of the cow, but when cooked slowly, it becomes incredibly tender and juicy. Brisket has a good amount of marbling and connective tissue, making it a suitable alternative to chuck roast for pulled beef.

Rump Roast:

While rump roast is a leaner cut, it still packs a lot of flavours. With proper cooking techniques, rump roast can be transformed into delicious pulled beef.

Round Roast and Sirloin Roast:

Like rump roast, round roast and sirloin roast are leaner cuts but offer a robust beef flavour. When cooked correctly, they can also be used for pulled beef sandwiches or dishes.

Quality and Grade:

When selecting your beef, consider the quality and grade. Look for beef graded USDA Choice or USDA Prime, as these higher-grade cuts will yield a more tender and flavourful pulled beef sandwich.

In summary, for the best pulled beef in your air fryer, opt for cuts with good marbling and connective tissue, such as chuck roast, brisket, rump roast, round roast, or sirloin roast. Remember to consider the quality and grade of the beef as well to ensure a mouthwatering and tender final dish.

Marinating and seasoning the beef

Start with a good cut of beef that is suitable for slow cooking, such as chuck or flank steak. Cut the beef into thin strips or cubes, depending on your preference and the specific recipe you are following.

For a simple and tasty marinade, combine ingredients like vegetable oil, rice wine vinegar or white wine vinegar, soy sauce, sweet chilli sauce, tomato ketchup, and Chinese five-spice powder in a bowl. You can also add some cornflour to the steak and toss to coat, creating a floury paste. Place the beef in this mixture and ensure it is well coated. Cover and leave in the fridge to marinate for up to 24 hours if possible. This step helps to tenderise the meat and infuse it with flavour.

If you are short on time, you can skip the lengthy marination process and move directly to cooking the beef. However, allowing the beef to soak in the flavours will enhance the taste of your final dish.

Once you are ready to cook, remove the beef from the marinade and place it in the air fryer basket. Spritz the beef generously with oil to promote even cooking and crisping. Set the air fryer to the desired temperature, usually around 400°F, and cook the beef for 8 to 10 minutes, shaking the basket occasionally to ensure even cooking.

For a more complex dish, you can also prepare a sauce separately while the beef is cooking. Heat some oil in a skillet or wok and add ingredients like garlic, ginger, and chilli. After a few minutes, pour in the marinade along with additional ingredients like brown sugar, stirring well. Allow this sauce to thicken, then carefully add your cooked beef and toss to coat.

Cooking the beef in the air fryer

First, you'll want to prepare the beef. One option is to cut your beef into thin strips, about 1/4-1/2 inch thick. Place the strips in a large bowl and toss with cornstarch, letting it sit for about 5 minutes. Spritz the beef with oil and set your air fryer to 400 degrees Fahrenheit. Place the beef in the air fryer basket and cook for 8-10 minutes, shaking the basket every few minutes to ensure even cooking.

Alternatively, you can cut your beef into cubes. Add your cubed beef to a multi-cooker with other ingredients such as stock, tomato puree, mango chutney, chopped tomatoes, and smoked paprika. Set the pressure to high and cook for about an hour. Once the beef is cooked, shred it—it should fall apart easily. If needed, turn on the sauté function to reduce the sauce until it's thick.

If you're making shredded beef chimichangas, you'll want to pan-fry the shredded beef to remove some of the moisture before placing it in the tortillas.

Shredding the beef

Start by choosing the right cut of beef. For pulled beef, chuck roast or chuck eye roast is a good option, as the meat has enough fat to keep it moist and flavourful during the long cooking process. You can also use other cuts like brisket or round roast, but they may require a little more attention to ensure they don't dry out.

Cook the beef until it is tender enough to shred easily. This can be done in an instant pot, slow cooker, or oven. For an air fryer recipe, you may want to use a pressure cooker like the Ninja Foodi MAX 9-in-1 Multi-Cooker, which can speed up the cooking process. Cook the beef with the other ingredients as per your recipe, such as beef stock, tomato puree, and spices.

Once the beef is cooked, it should be tender and easy to shred. Use two forks to pull the meat apart, or your fingers if it's cool enough to handle. Pull the meat along the grain to get long, thin strands. For a more authentic "pulled" texture, you can also try shredding it against the grain for shorter, fluffier pieces of beef.

At this point, you can return the shredded beef to the sauce and continue cooking to allow the meat to absorb more flavour. If your sauce is too thin, you can thicken it by simmering it on the stovetop or using the "sauté" function on your pressure cooker.

Finally, taste the shredded beef and adjust the seasoning as needed. Add salt and pepper, or more of the spices used in your recipe. If you're using a barbecue sauce, this is a good time to mix it in.

By following these steps, you'll have perfectly shredded beef that's ready to be used in a variety of dishes, from tacos to burritos or sandwiches. Enjoy!

Serving the pulled beef

Once your pulled beef is ready, there are several ways to serve it. Here are some ideas:

Tacos

Add your pulled beef to taco shells and squeeze some fresh lime juice over it. You can also add other toppings of your choice, such as salsa, cheese, or sour cream.

Burritos or Chimichangas

Place your pulled beef in the centre of a tortilla, add any other desired ingredients such as cheese, salsa, or sour cream, and roll it up. You can then air fry or oven bake your burrito until the tortilla is crispy.

Mongolian Beef

Slice your cooked beef into thin strips and toss them in a sweet and savoury sauce made with soy sauce, brown sugar, and ginger. Serve with chopped green onions on top.

Crispy Chilli Beef

Cut your beef into thin strips, marinate them in a mixture of rice wine vinegar, sweet chilli sauce, tomato ketchup, and Chinese five-spice powder, and then air fry. Serve with a stir-fried mixture of garlic, ginger, chilli, pepper, and spring onions.

Feel free to experiment with different sauces, spices, and toppings to find your favourite way to serve pulled beef!

Frequently asked questions