Slow cooker pulled beef with Jerusalem spice blend
Hearty spices give this tender meat a savory, Mediterranean bite.
I picked up a fabulous-smelling jar of Jerusalem spice blend a while ago in a tiny little Israeli specialty store. Had it in the cupboard for months before I decided this would be the way to try it out. It’s not often that we enjoy pulled beef, but when we do, it’s gotta be super tender, and full of flavor – and this marinade did the trick.
If you can’t find Jerusalem spice, mix up equal parts cumin, paprika and garlic powder with a smaller amount of salt, allspice and coriander to finish it off.
- 2 pounds London broil
- 2-3 tablespoon Jerusalem spice
- 1 cup silan (date syrup), molasses or brown rice syrup
- 1 cup ketchup
- 1 teaspoon black pepper
- 2 onions, sliced
Sear London broil in hot pan on all sides until dark. Transfer to a slow cooker.
Fry onions in pan juices until golden (if pan is dry, add a tablespoon olive oil and heat first).
Whisk together silan, ketchup, pepper and Jerusalem spice. Pour over onions and stir for 2-3 minutes to allow onions to caramelize slightly in simmering sauce.
Pour onions and sauce over meat, cover and cook 6-8 hours on low.
Use two forks to shred meat.
Serve over Israeli couscous, stuffed in a pita with sliced veggies and hummus, or in a good ole’ sub sandwich.