Overnight BBQ Shredded BEEF

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Dariece

1.3kg (approx) housekeepers cut or round roast beef - or beef brisket

2 tablespoons chinese 5 spice **

2 carrots, peeled sliced in half

1 red onion, peeled sliced in half

1 sprig thyme

1 sprig rosemary

1 small glass red wine 175ml

Salt and pepper

subheading: BBQ sauce:

400ml beef juices - fat skimmed off

400ml beef stock - I use Knorr stock pot

4 tablespoons Ketchup

4 tablespoons Cider vinegar

4 teaspoons Worcester sauce

3 tablespoons mixed with 3 tablespoons water Cornflour

4 teaspoons sweet chilli sauce or honey

Salt and pepper to taste

note: Five spice is a blend of star anise, cloves, cinnamon, Sichuan peppercorns and fennel seeds. If you don’t have Sichuan peppercorns to hand, you could substitute them for black peppercorns - the flavour will still be nice, although it won’t have the same heat.

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