Mexican Slow-cooked Beef
Servings: 6
Calories: 863kcal
Fall-apart Mexican Slow-cooked Beef in a rich, tomato sauce which can be served with just about anything - stuffed in burritos or crunchy tacos, piled on corn chips or, my favourite, loaded onto Mexican red rice.
Ingredients
- 1.5 kg beef chuck (braising/casserole) steak, gravy beef or oyster blade (flat iron/butler’s steak) steak (any slow-cook beef, no need to dice)
- 2 tsp ground cumin
- 2 tsp dried oregano
- 2 tsp sweet paprika
- 2 tsp sea salt flakes
- 1 tsp freshly cracked black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 80 ml olive oil
- 60 ml water
- 1 large onion, finely diced
- 3 garlic cloves, finely chopped
- 2 tsp tomato paste
- 400 g crushed tomatoes
- 500 ml beef stock
- 1 tsp sugar
- 1 lime, juiced
SERVING SUGGESTION
- 250 g store-bought Mexican-style microwave rice
- Coriander (cilantro), tomato, and red onion salsa
- Freshly grated cheddar
- Sour cream
- Lime wedges
- Sriracha mayonnaise
- Diced avocado
Instructions
- Prep the beef – Place the beef in a bowl. Add the cumin, oregano, paprika, salt, pepper, onion powder, garlic powder and olive oil and use your hands to evenly coat the meat.
- Brown the beef – Heat a large, deep frying pan over medium heat and cook the beef in batches for 3–6 minutes until browned. Use 3 tablespoons of water to deglaze the pan as needed (if it starts getting sticky). Remove the beef from the pan and set aside.
- Add the remaining ingredients – Add the onion and garlic to the same pan and cook, stirring for 2–3 minutes.
- Add the tomato paste and stir it through before adding the crushed tomatoes, beef stock, sugar and lime juice.
- Slow-cook – Return the beef to the pan and bring to the boil, then reduce the heat to the lowest setting. Cook, covered, for 2 hours. (See note 2 for cooking in a slow-cooker.)
- Uncover and cook for a further 1 hour or until the beef can easily be shredded with two forks. If it can't be shredded easily and it is still tough, continue cooking in 30 minute intervals. Add 125 ml (½ cup) of water if the sauce begins to thicken and catch on the bottom of the pan.
- Shred the beef – Remove the beef from the pan, transfer it to a large dish and shred with two forks.
- Thicken the sauce – Increase the heat to medium–high and allow the sauce to continue cooking on the stove to thicken, if desired, for 10–15 minutes.
- Serve – Drizzle the beef with the sauce and serve with your favourite sides.
Notes
Note 1 – Many beef stocks are gluten-free, but always read the label on the packet to be 100% sure.
Note 2 – To cook in a slow-cooker, follow the recipe up to and including step 3. Add the cooked beef, onion and garlic to the slow-cooker along with the remaining ingredients. Cook on low for 8 hours or until the beef falls apart with a fork. Optional: remove the beef from the slow-cooker, and return the sauce to the stove to thicken for 15 minutes on high. Shred the beef using two forks and return to the sauce.
MAKE AHEAD
Mexican Slow-cooked beef is perfect to make ahead of time, ready for when you need it. See the Leftover instructions below.LEFTOVERS
Refrigerate for up to 3 days, or freeze the beef for up to 3 months in an airtight container. For best results, thaw completely in the fridge prior to reheating.Nutrition Facts
Mexican Slow-cooked Beef
Amount per Serving
Calories
863
% Daily Value*
Fat
52
g
80
%
Saturated Fat
18
g
113
%
Trans Fat
3
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
28
g
Cholesterol
170
mg
57
%
Sodium
1236
mg
54
%
Potassium
1327
mg
38
%
Carbohydrates
46
g
15
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
54
g
108
%
Vitamin A
570
IU
11
%
Vitamin C
10
mg
12
%
Calcium
105
mg
11
%
Iron
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.
Scan for full recipe:
