Slow Cooker Shredded Beef Tacos (serves 4)
If you don’t have a slow-cooker, the same results can be achieved by cooking in a heavy-based casserole dish on the stove top at low temperature for 2- 4 hours. Check every 40 minutes or so and top up with more beef stock if required.
1 kg point-end brisket, blade or topside. If a whole piece, cut into 2 equal-sized portions. Can also use 4 thick steaks of the same cuts of meat.
2T olive oil
2 tspn chilli powder
1 tspn cumin powder
½ tspn smoked paprika
1 cup beef stock
2T tomato paste
1 diced onion
4 cloves garlic, chopped
Flour tortillas, to serve
Method: Mix together the dried spices in a small bowl, then rub over the meat.
Heat the olive oil in a pan over medium-high heat, then brown the meat on all sides and set aside in the slow cooker.
Add the tomato paste and beef stock to the pan and bring to the boil, stirring, for 3- 5 minutes or until the liquid reduces to a thin sauce.
Add the sauce, diced onion and garlic to the meat in the slow cooker, cover and cook on low for 6 – 8 hours.
Once cooked, shred the beef with 2 forks, and serve in the flour tortillas with your favourite taco toppings. Try guacamole with grated cheese, sour cream and shredded lettuce.