Recipe: Pulled Beef'n'Beer Tacos01:27|BRANDED
This taco recipe is sure to get your taste buds dancing. The beef is slow cooked in aromatic spices and beer so you end up with pull-apart beef that's incredibly moist and bursting with flavour. Not commonly known, cinnamon, cloves and star anise are used to add a unique flavour to Mexican style dishes. Add all your favourite toppings and enjoy. INGREDIENTS: Beef - 1kg Quality Mark shin of beef, on the bone - 1/4 cup seasoned flour - 2.5cm piece cinnamon stick - 2 whole cloves - 1 star anise - 2 strips of pared orange rind - 1 onion, sliced - 1 cup beer (a pilsner is good here) - 1 cup beef stock To serve - 12 corn taco shells, warmed in the oven - 1/4-1/2 small red cabbage, finely shredded - 1 ripe avocado, flesh smashed with a fork and drizzled with lime juice to prevent discolouring - a few sprigs fresh coriander leaves - 1 red chilli, thinly sliced - sour cream - pickled jalapeños chipotle sauce - lime wedges METHOD: 1. Preheat the oven to 160°C. 2. Dust the beef with the seasoned flour and drizzle with a little oil. Heat a large frying pan over medium heat, place in the beef and brown on both sides. Transfer beef to the casserole dish and sprinkle over any leftover seasoned flour. Add the spices and orange rind to the casserole dish. 3. Place the frying pan back over a low heat, add a dash of oil then the onion. Cook onion for about 5 minutes, then add the beer and allow to bubble up. Add the stock and bring up to the boil. 4. Pour over the beef, cover casserole dish with a piece of baking paper and place in the oven for 3 1/2 - 4 hours until the meat is falling apart. 5. To slow cook, preheat the slow cooker for 20 minutes. Following the method above, place all beef ingredients in the slow cooker and cook on high for 4 hours - 4 hours and 30 mins. To serve, remove beef from the casserole dish / slow cooker and pull meat into shreds. It should be falling off the bone. 6. Moisten meat with a little of the sauce (thickened, in a small saucepan with a butter and flour paste).Serve with warmed taco shells, shredded cabbage, smashed avocado, coriander, chilli, sour cream, pickled jalapeños, chipotle sauce and lime wedges.