SLOW-COOKED SHREDDED BEEF
If you have 5 mins in the morning, try this super simple recipe, you’ll be so happy with yourself come dinner time!
Ingredients:
1-2 kg beef brisket or chuck steak
2 tbsp olive oil (or butter/ghee)
1 brown onions, roughly chopped
1-2 carrots, cut into small pieces
3 celery stalks, cut into thin moons
3 cups of stock/broth (add another cup for a 2kg cut of meat)
2 tsp ground cumin
2 tsp smoked paprika
1 tsp ground coriander
1/2 tsp cracked pepper
Method
Preheat oven to 150°C.
Pat beef dry and add to your casserole dish
Add olive oil
(Additional step for extra depth of flavour but optional..) Heat oil in a large Dutch oven or ovenproof casserole dish. Sear beef on all sides until browned (about 3–4 min per side). Remove from heat.
In the same pot, add onions, carrots, celery.
Add broth or stock (Liquid should come about halfway up the meat)
Season with cumin, paprika, coriander and pepper.
Transfer to oven and cook for 6 hours, until beef is fork-tender. *At the halfway point check there is enough stock (it shouldn’t be dry.. add more if you need)
Remove from the oven and let it rest 10 mins before shredding.
This meat is perfect for tacos, quesadillas, burrito bowls, on pizzas or with pasta.. ENJOY!! x