Slow cooked beef tacos with slaw
Serves: makes 12-14
Ingredients:
Pulled beef
- 1kg chuck steak
- 1 white onion
- 1 bunch of coriander roots
- 2 garlic cloves
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp ground chillies
- 1/2 tsp dried oregano
- 2 tsp ground coriander
- 1/2 tsp all spice
- 1 tsp cracked black pepper
- 1 tsp salt
- 3/4 cup red wine
- 2 Tbsp tomato paste
- 2 bay leaves
- 1 tin of crushed tomatoes
- 1 litre beef stock
- Juice of half an orange
- Juice of half a lime
- 1/2 head of red cabbage
- 1/2 head of white cabbage
- 2 spring onions
- 1/2 red chilli
- Handful of fresh coriander
- Tortilla taco wraps
- Olive oil for frying
- coriander leaves
- Fresh red chilli, finely sliced
Method:
- First roughly cut the chuck steak into big pieces. Heat a cast iron pot, add a drizzle of olive oil and sear all sides of the beef until golden. Remove and set aside.
- Finely slice the onions and garlic and in the same pot, sauté until they start to colour. Add all the spices along with the tomato paste. Stir.
- Then add the red wine, stir and cook for 2-3 min.
- Add the tin tomatoes, bay leaves and place all the beef back in the pot. Mix and add the stock. Place the lid on and cook in a 160 degree oven for 3 hours. Every so often stir.
- Remove pot from oven and carefully remove just the beef pieces. Place it on a board and using two forks, shred it. Place it back in the pot. Turn oven up to 200 degrees and cook for a further 30-45 min or until the liquid has reduced by half.
- To make the slaw, finely slice both cabbages and add to a bowl. Add roughly chopped the coriander, finely sliced spring onions and chilli along with the red wine vinegar, mayonnaise and salt and pepper. Mix it all until it’s combined.
- In a non- stick pan, fry the tortilla wraps in a small drizzle of olive oil until both sides have coloured.
- Spoon beef in the centre of the tortilla, place a handful of slaw on top and garnish with fresh coriander and sliced red chillies!
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