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Traditional Barbecue Wagyu Pulled Beef
8h 30min
10 servings
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This Traditional Barbecue Wagyu Pulled Beef transforms premium wagyu beef into meltingly tender, smoky pulled beef through slow cooking and careful attention to flavor development. The marbled wagyu cut breaks down beautifully during the long cooking process, resulting in exceptionally rich, juicy meat infused with classic barbecue flavors. Finished with a tangy, slightly sweet sauce that complements the beef's natural richness, this luxurious take on traditional pulled beef delivers an unforgettable barbecue experience that's perfect for special gatherings or whenever you want to elevate a classic comfort food.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
12 g
Allergen Content
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Ingredients
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Steps
Read instructions and get ready to cook
Prepare the dry rub
In a small bowl, combine all dry rub ingredients. Mix thoroughly until well blended.
Prepare the beef
Remove beef from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry thoroughly with paper towels. Trim any excess fat, but leave some for flavor.
Apply the dry rub
Apply the dry rub generously to all sides of the beef. Massage it into the meat. Let sit for 15-20 minutes to allow the rub to adhere.
Prepare the onions
Peel the onions. Slice one onion into thick rings. Dice the other onion finely.
Prepare the garlic
Peel the garlic cloves. Mince finely.
Sear the beef
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add vegetable oil. When oil is hot, add the rubbed beef. Sear on all sides until deeply browned, about 3-4 minutes per side. Transfer beef to a plate.
Sauté the aromatics
Add the diced onion to the same pot. Cook for 3-4 minutes until softened. Add minced garlic. Cook for another 1 minute until fragrant.
Deglaze the pot
Pour in apple cider vinegar. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Simmer for 2 minutes to reduce slightly.
Add cooking liquids
Add beef broth, Worcestershire sauce, tomato paste, and liquid smoke. Stir to combine. Bring to a simmer.
Return beef to pot
Place the sliced onion rings in the bottom of the pot. Return the seared beef to the pot, placing it on top of the onion rings. The liquid should come about halfway up the sides of the beef.
Slow cook the beef
Cover the pot with a tight-fitting lid. Reduce heat to low. Simmer gently for 6-8 hours, turning the beef every 2 hours. The beef is done when it easily shreds with a fork.
Alternative cooking methods
For oven method: Cover and cook at 275°F (135°C) for 6-8 hours. For slow cooker method: Transfer everything to a slow cooker after deglazing the pot. Cook on low for 8-10 hours. For pressure cooker method: Cook on high pressure for 90 minutes, then natural release.
Remove and shred the beef
Once beef is tender, transfer it to a large cutting board. Using two forks, shred the beef, removing any large pieces of fat. Set aside and keep warm.
Prepare the barbecue sauce
Strain the cooking liquid into a saucepan. Skim off excess fat. Add ketchup, remaining brown sugar, additional apple cider vinegar, molasses, bourbon, and remaining tomato paste. Bring to a simmer over medium heat. Cook for 15-20 minutes, stirring occasionally, until thickened.
Combine beef and sauce
Return the shredded beef to the Dutch oven or a large bowl. Add about half of the barbecue sauce. Toss gently to combine. Add more sauce as needed to reach desired consistency. Reserve remaining sauce for serving.
Rest and absorb flavors
Cover the sauced beef. Let rest for 10 minutes to absorb flavors.
Adjust seasoning
Taste and adjust seasoning with salt and pepper if needed.
Serve
Serve the pulled beef warm. Offer remaining barbecue sauce on the side. Serve on toasted buns for sandwiches or as a main dish with sides.
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