This is one recipe you definitely want to try! Set aside about 30 minutes of prep one Sunday morning and dig in to a delicious meal that night (plus leftovers for lunch are sorted for the week!). Thanks to my partner Nick for the recipe :)
I bought the ingredients with the intention of making soft tacos, however, you can eat the meat on its own, or with rice if you prefer.
What you'll need:
For beef mix:
2-3 serves of 'The Cook's Cuts' Beef Flank Steak (Woollies)
500ml Beef Stock
1 x beer
1-2 x jalapeño chillis
1 x brown onion
1 x clove of garlic
1 x green, red & yellow capsicums
Cumin
Salt & Pepper
For soft tacos:
Old El Paso Regular Tortillas
Sour Cream
Avocado
Cheese
Tomato + Red Onion + Coriander + Lime (diced for a salsa if you choose)
What you do:
Season the steak with salt, pepper and cumin on both sides. Very lightly brown both sides in a pan with oil on high heat for approx 30 secs. Put the steak in a slow cooker on warm while you prepare the veggies.
Cut the capsicum and onion into slices lengthways, dice the garlic and fry them together in a pan with oil for 3-5mins until the onion is starting to look translucent.
Add the about half the beer (you can chose what to do with the other half :p ) and all of the stock and bring to a simmer.
While that's heating up, chop and add the jalapeños.
Transfer everything to the slow cooker ensuring the meat is covered in liquid.
Cook on a high heat for 2hours, followed by low heat for a further 2-3 hours or until the meat is tender. You should be able to easily pull it apart with 2 forks.
Take the beef out of the slow cooker (draining the liquid) and shred it. Take the veggies out as well and you're ready to go! You can make tacos, add rice or just have it on its own - delish!
You have to try this one and let me know what you think!
Happy cooking xx
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