Mexican Pulled Beef
Mexican pulled beef saucy, tender and great to cook in bulk! Perfect for tacos, burritos, nachos and more.
Ingredients
- 1.3 kg Grass fed and finished beef chuck roast (cut into quarters)
- 1 pack Stock Merchant Beef stock (about 2.5 cups)
- 1 cup Orange juice
- 2 Fresh tomatoes, diced
- 1 packet taco spice mix (or about 3 tbsp)
- 1 brown onion (diced)
- 4 cloves of garlic (diced)
- Juice of one lime
- A dash of your favourite hot sauce
Method
- Rub beef all over with 2 tbsp of spice mix (or 2/3 of the packet). TIP: If you don't want to buy this premade, just google "taco spice mix" and there are lots of recipes to make your own!
- Heat lug of olive oil in a heavy based pot/dutch oven with a lid, then sear the beef pieces on medium-high heat until nicely browned on all sides. Remove from the heat.
- Turn stove down slightly and cook garlic and onion with the remaining spice mix until soft. Add fresh tomatoes and fry for a further minute or so.
- Add remaining ingredients to the pot including a dash of your favourite hot sauce (anything with chipotle or jalapeno would be good here!) and mix through.
- Add beef back into the pot and turn the heat down to a low simmer. Put the lid on and cook for 2 - 3 hours or until the beef is shredding easily. If the sauce is too thin by the time you reach this point, shred the meat into it and leave on the stove for a little longer uncovered to thicken to your liking before serving.
