Mexican Slow-cooked Beef
Servings: 6
Fall-apart Mexican Slow-cooked Beef in a rich, tomato sauce which can be served with just about anything - stuffed in burritos or crunchy tacos, piled on corn chips or, my favourite, loaded onto Mexican red rice.
Ingredients
- 1.5 kg 3 lb chuck (braising) steak, gravy beef or oyster blade (flat iron/butler’s steak) steak (any slow-cook beef, no need to dice)
- 2 tsp ground cumin
- 2 tsp dried oregano
- 2 tsp sweet paprika
- 2 tsp sea salt flakes
- 1 tsp freshly cracked black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- ⅓ cup 80 ml olive oil
- ¼ cup 60 ml water
- 1 large onion finely diced
- 3 garlic cloves finely chopped
- 2 tsp tomato paste concentrated tomato puree
- 400 g 14 oz crushed tomatoes
- 2 cups 500 ml beef stock (see note 1 about gluten-free)
- 1 tsp sugar
- Juice of 1 lime
SERVING SUGGESTION
- 1 x 250 g 8.8 oz Mexican-style microwave rice packet
- Coriander cilantro, tomato, and red onion salsa
- Freshly grated cheddar
- Sour cream
- Lime wedges
- Sriracha mayonnaise
- Diced avocado
Instructions
- Prep the beef – Place the beef in a bowl. Add the cumin, oregano, paprika, salt, pepper, onion powder, garlic powder and olive oil and use your hands to evenly coat the meat.
- Brown the beef – Heat a large, deep frying pan over medium heat and cook the beef in batches for 3–6 minutes until browned. Use 3 tablespoons of water to deglaze the pan as needed (if it starts getting sticky). Remove the beef from the pan and set aside.
- Add the remaining ingredients – Add the onion and garlic to the same pan and cook, stirring for 2–3 minutes.
- Add the tomato paste and stir it through before adding the crushed tomatoes, beef stock, sugar and lime juice.
- Slow-cook – Return the beef to the pan and bring to the boil, then reduce the heat to the lowest setting. Cook, covered, for 2 hours. (See note 2 for cooking in a slow-cooker.)
- Uncover and cook for a further 1 hour or until the beef can easily be shredded with two forks. If it can't be shredded easily and it is still tough, continue cooking in 30 minute intervals. Add ½ cup (125 ml) of water if the sauce begins to thicken and catch on the bottom of the pan.
- Shred the beef – Remove the beef from the pan, transfer it to a large dish and shred with two forks.
- Thicken the sauce – Increase the heat to medium–high and allow the sauce to continue cooking on the stove to thicken, if desired, for 10–15 minutes.
- Serve – Drizzle the beef with the sauce and serve with your favourite sides.
Notes
Note 1 – Many beef stocks are gluten-free, but always read the label on the packet to be 100% sure.
Note 2 – To cook in a slow-cooker, follow the recipe up to and including step 3. Add the cooked beef, onion and garlic to the slow-cooker along with the remaining ingredients. Cook on low for 8 hours or until the beef falls apart with a fork. Optional: remove the beef from the slow-cooker, and return the sauce to the stove to thicken for 15 minutes on high. Shred the beef using two forks and return to the sauce.
MAKE AHEAD
Mexican Slow-cooked beef is perfect to make ahead of time, ready for when you need it. See the Leftover instructions below.LEFTOVERS
Refrigerate for up to 3 days, or freeze the beef for up to 3 months in an airtight container. For best results, thaw completely in the fridge prior to reheating.Scan for full recipe:
