Slow Cooked Mexican Beef

Cook time: 4 hours 

Prep time: 15 minutes

Serves: 6

Ingredients:

• 1.5kg chuck steak, gravy beef or oyster blade steak, diced into large chunks 

• 1 tablespoon ground cumin

• 2 teaspoons paprika

• 2 teaspoons sea salt flakes

• 1 teaspoons black pepper

• 2 teaspoons garlic powder

• 4 tablespoons olive oil

• 1/4 cup water

• 1 large onion, finely diced

• 3 garlic cloves, finely chopped

• 175g Simply Wholesome Pantry Mexican One Pot Recipe Base 

• 400g can crushed tomatoes

• 2 cups beef stock

• 1 tablespoon caster sugar

• 1 lime, juiced 

  Serving suggestions: 

• Steamed rice

• Quick salsa – tomato, Spanish onion and coriander 

• Cheese, grated

• Sour cream

• Lime wedges

• Avocado cubes

• Jalapeno 

Method:

1. Rub the spices all over the beef pieces until they are well coated. 

2. Heat a large, deep frying pan or shallow casserole dish on medium heat, and cook the beef in batches until browned, about 5 minutes. Use 1/4 cup of water to deglaze the pan as needed (if it starts getting sticky). Remove the beef and set aside. 

3. To the same pan, add a little more oil and let it heat. Add onion and garlic, and cook, stirring, for 2-3 minutes. Sir through the Simply Wholesome Pantry Mexican One Pot Recipe Base before adding the crushed tomatoes, beef stock, white sugar and lime juice. Return the beef to the pan. Bring to the boil and then reduce to a gentle simmer. Cook for 2.5 hours, covered.

4. Take the lid off and let it cook for another hour or until the beef is super easy to shred with two forks. If it is still tough and not falling apart, cook for another 30 mins. And if the sauce gets too thick and sticks to the pan, pour in 1/2 cup of water.

5. Once the beef is done, you can remove it from the pot. Grab two forks and shred it up.

6. Meanwhile, let the sauce on the stove keep cooking to get thicker. Crank up the heat a bit for about 10-15 minutes. Add the beef back to the sauce and combine. 

7. Serve with your desired toppings.