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Pulled beef with braised onions

Pulled beef with braised onions

Category: vegetables, meat
Technique: baking, indirect cooking and slow cooking
Level: easy
Preparation: 15 minutes
Preparation: 285 minutes
Quantity: 4 people


Pulled beef
1.5 kg of beef neck (grain fed)
2 tbsp olive oil
4 tbsp BBQ sauce
1 sprig of leaf parsley

Braised onions
24 marloeskes (small onions)
1 tbsp olive oil
1 tbsp. honey
3 tbsp balsamic vinegar
100 ml veal stock
1 sprig of thyme
1 sprig of rosemary

Rub for beef
5 g juniper berries
10 g black peppercorns
15 g mustard seed
5 g fennel seeds
5 g cumin seeds
15 g smoked paprika (sweet)
15 g madras curry powder
10 g garlic granules
5 g ground nutmeg
5 g ground ginger
1 g ground cloves
175 g fine salt
125 g dark caster sugar


Light the charcoal in the Big Green Egg and heat to a temperature of 140°C using the Stainless Steel Grid. Meanwhile, for the braised onions, peel the marloeskes.


For the braised onions, heat the olive oil in the lid of the Green Dutch Oven on the grill. Add the marloeskes, close the lid of the EGG and cook the marloeskes until golden brown; stir occasionally.

Mix the honey into the marloeskes and allow them to caramelize. Deglaze with the balsamic vinegar and veal stock and add the sprig of thyme and rosemary. Remove the lid with the onions and grate from the EGG, place the convEGGtor with the Disposable Drip Pan on top and put the grate back. Put the lid with the onions back on, close the lid of the EGG and let the marloeskes stew for about 30 minutes until tender.

Meanwhile, for the rub, grind or rub the juniper berries, black peppercorns, mustard seeds, fennel seeds and cumin seeds in a spice grinder, coffee grinder or mortar. Mix all the ingredients for the rub and measure out 5 tablespoons. Save the rest of the rub for next time until use in a sealed container.

Rub the beef neck first with the olive oil and then with the measured rub. Remove the lid with the onions from the EGG and let them cool in the liquid. Place the beef neck on the grill and close the lid of the EGG. Bring the temperature to 120°C and cook the meat for about 2.5 hours.

Remove the beef neck from the EGG and brush the meat all around with the BBQ sauce. Wrap the meat in 3 layers of aluminum foil and place it back on the grill. Raise the temperature of the EGG to 140 °C and cook the beef neck for an additional 1-1.5 hours; during cooking, turn the wrapped beef neck twice.

Remove the wrapped beef neck from the EGG and carefully remove the foil. Using the Meat Claws, pluck the meat into a pulled beef. Scoop out the braised onions from the liquid and pick the leaves from the parsley. Serve the pulled beef from the Big Green Egg with the onions and garnish with the parsley.

For more tasty recipes, check out the Gaggenau cookbook
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