Who doesn't love slow cooked beef! Pop it into a taco with some cheese and for mouth-watering perfection.
In a small bowl mix together cumin, paprika and cinnamon to create a spice rub for the meat.
Place chuck steak in a large bowl, sprinkle spice mix through and toss to ensure an even coating over all pieces of meat.
Heat a heavy based casserole dish on medium heat, add 1 tablespoon coconut oil and half the meat and brown the meat for approximately 2 minutes, tossing to ensure each side is sealed. Remove from pan and set aside in a separate bowl, then repeat the process with remaining beef.
Once all beef is browned and removed from pan, add the garlic to pan and cook 1 minute, then add stock, tomatoes, and orange peel and reduce heat to low.
Add meat to pan, cover with lid and cook 1 hour on low heat, uncover and cook a further 1 hour.
After 2 hours of cooking, pull the meat apart whilst on the stove, so there are no longer diced pieces but shredded beef. Increase heat to medium and cook a further 30-45 minutes to reduce the liquid.
Once meat is cooked set aside to cool slightly before serving.
For salsa place cucumber, lime juice, mint, coriander and jalapenos in a food processor or blender and blitz to combine. Pour into bowl, add diced green apple and green capsicum and serve. Can be stored in fridge for 1-2 days.
Serve with tortilla, salsa and any other condiments of your preference.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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With 1 in 3 Australian women low in iron, Australian Beef have teamed up with nutritionist Jacqueline Alwill to create healthy and delicious meals packed with the iron, zinc and protein to get you through your day.
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