Slow Cooked Mexican Beef with Pico de Gallo

Makes 2-3 serves.

Equipment

• Baking tray
• Cutting board
• Knife
• Jug

Ingredients

• 400g beef chuck or brisket, whole
• 1/8 tsp chilli powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• About 200ml beef stock
• 2 tablespoons tomato paste
• 1 red chilli
• 2 cloves garlic
• 4 flour tortillas
• Spray oil
• 1 large tomato
• ½ red onion
• 1 small jalapeno or other green chilli
• 1 lime
• ¼ bunch coriander (if you don’t like coriander, use a mix of oregano and basil)
• Salt and pepper

Method

Put beef in baking tray and rub with combined spices.  Crush garlic. Finely slice chilli Put garlic, stock, paste and chilli into a jug and mix to combine.  Pour over the beef.

To make the pico de gallo, dice the tomato and onion.  Mince the chilli.  Finely chop the herbs.  Squeeze the lime.  Place in plastic container, mix and season with salt and pepper to taste.

Note on top:  Cook for 3 hours at 150 degrees (check at 2.5 hrs).   

Cool slightly, discard half the liquid and then shred.  Warm tortillas and serve with pico de gallo

Note:  This beef is great with the pico de gallo, guacamole or some tex-mex options like shredded cheese and sour cream.  The beef can also be made in the slow cooker – 6 hours on low.  You can add other things to the pico de gallo – avocado, corn, garlic, black beans, red capsicum or acidic fruit like pineapple, mango or strawberries are all great.  The pico de gallo is best made 24 hours before serving although it will keep in the fridge for up to 4 days – leave it for a minimum of 1 hour before serving.  Drain some of the liquid before serving.