Mexican Spice Shredded Beef

I really dislike most things about Winter. The dark. The cold. The short days. Walking the dog early in the morning & not being able to feel your face….. There is one thing I really like about Winter though, slow cooking things. So easy, so time efficient, so delicious. Slow cooking is like magic, it makes things like shanks, cheeks & shin, that should taste like old shoes, taste like unicorns have been dancing on your tongue.

As you know, I think FOOD QUALITY and buying free range protein is really important, BUT it doesn’t need to be expensive! Especially when you are slow cooking things you can grab the really inexpensive cuts of meat like, shin, neck, shank, brisket, shoulder etc for a fraction of the price of the premium cuts, still have a super high quality meat, that tastes awesome. Hit up your free-range butcher and find out what cheap cuts they have, just because it’s not on display, doesn’t mean they don’t have it. While you are there, get to know them, my butchers are top blokes (& ladies), are happy to tell me all about where their animals come from and what they have out the back that I might like.

This is similar to a taco flavor and would be freaking delicious in lettuce cups with all the usual taco toppings in the warmer months.

1.5 kg beef skirt steak
300ml tomato purée or passata
Good pinch salt & pepper
3 cups stock, I used chicken BONE BROTH
2-3 tbs spice mix (see below)
Fresh coriander, optional

Spice Mix- I make a double or triple batch & store in a jar so I have it on hand. It can be used on chicken etc as well.

2 tsp chilli powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano
1 tsp smoked paprika
1 tsp sweet paprika
3 tsp ground cumin
2 tsp sea salt
2 tsp ground black pepper

Preheat the oven to 150C. Add the tomato purée, stock & spice mix to your crockpot (or slow cooker) and mix well. Pop in the skirt steak, stir to coat, pop the lid on & into the oven. Cook with the lid on for 2 hrs, then remove the lid, give it a stir, pull apart the meat a little & pop it back in the oven with the lid off for a further 2 hrs to allow the sauce to thicken. Remove from oven, shred the beef & allow to stand in the sauce until you are ready to serve. If you are doing this in the slow cooker, just pop it on low for 6-8hrs and go do your thing. The sauce won’t thicken quite as much but it will still taste awesome! I served ours on some roasted eggplant with a baby tomato & guacamole topping and lots of fresh coriander. An organic sour cream or natural yoghurt (if you tolerate dairy) would be awesome drizzled on top too or you could try my DAIRY FREE SOUR CREAM .

2 thoughts on “Mexican Spice Shredded Beef

  1. Nic says:

    Hi, I would like to make this for my husband, however his favourite is lamb. Would this work with 1.5kg diced organic lamb?

  2. Hi Nic, I am sure lamb would be delicious but it won’t shred like the beef so long as you are ok with that. You could use something like a lamb shoulder if you wanted more the same texture.

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