I have always enjoyed eating food with my hands. I like to roll different things up in flat breads and take a big bite into it. I like the way the juice runs down your chin and your hands get sticky and I’m sure not everyone would agree with this passion. It must be the child in me as kids love this kind of food too. They love putting a wrap together. It gets them involved in the decision making in what they’ll eat and choosing the ingredients.
Mexican pulled beef or as some call it, shredded beef is one such meal and it’s not difficult to make. You just have to have a slow cooker or be around with the pot simmering for at least 6 hours and the delicious tender meat is worth the wait.
I combined my Mexican pulled beef with some baby qukes that were given to me by Perfection Fresh. I also added some baby tomatoes and some of my husband’s great salsa. Other things you could serve the beef with are shredded cheese, lettuce, corn or anything that takes your fancy.
- 1 boneless beef roast
- 4 tablespoon oil
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 can of diced tomatoes 400 gm
- 1 cup of beef stock
- a few sliced jalapenos from a jar
- 1/2 teaspoon parsley
- 2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 1/2 teaspoon cayenne
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
In a large, heavy pot heat the oil over medium-high heat. Sprinkle the beef roast liberally with salt and pepper. Once the oil is hot, add the roast to the pan and brown on all sides, about 2 minutes per side. Pop the roast on a plate, leave the juices and oil in pan.
Add the sliced onion to the pan and cook for about 2 minutes. Stir garlic into pan. After another 30 seconds to 1 minute, place beef back in the pot and add spices. To this add the can of tomatoes and beef stock. The liquid should come up half way around the meat. Pop the lid on and simmer.
Cook on a low heat for 6 – 8 hours. Check on the beef and keep pouring the sauce over the meat. You can take the lid off for the last half an hour so that the sauce thickens. The beef should be tender enough to easily pull apart with forks. Decorate with fresh coriander.
When serving you will need a packet or Tortillas, some salad vegetables like my baby qukes and tomato salad. Sour cream or salsa is also a great ingredient.
I’ll post our salsa recipe soon.
Recipe for Sid’s Salsa
1 red capsicum
4 medium size tomatoes
Can of peeled tomatoes 400gm
1 tablespoon of tomato paste
2 tablespoons of cumin
1 tablespoon of Italian spice (oregano, dried basil, thyme)
jalapenos from the jar around 6
salt and pepper
Place all the ingredients into a blender and blend until smooth.
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