Slow Cooker Beef Tacos

The slow cooker does a great job of turning cheaper cuts of meat into the most delicious dish. This recipe uses gravy beef and with the addition of apple cider vinegar and brown sugar, breaks down into the most tender beef perfect for layering into soft taco shells. Mexican food is the ultimate combination of salt, fat, acid & heat to get the perfect meal.

Serves 6-8

Time

INGREDIENTS:

• 1 tbsp olive oil
• 1 kg gravy beef
• 4 garlic cloves, crushed
• 1 cup beef stock
• ¼ cup brown sugar
• ¼ cup apple cider vinegar
• Salt & pepper to taste
  

Spice mix

• 1 tbsp chipotle chilli
• 2 tsp oregano, dried
• 1 tsp smoked paprika
• 1 tsp coriander, ground
• ½ tsp cumin, ground

To serve:

• Soft shell tacos
• Lime wedges
• Coriander
• Shredded cabbage
• Guacamole
• Sour Cream
  

INSTRUCTIONS:

1. Combine all spices into a small bowl and mix well.
2. Heat oil in a fry pan over a high heat, sear beef in batches quickly on each side and sprinkle with some of the spice mix. Transfer the beef straight into the slow cooker. Continue this step until all pieces of beef are done.
3. Add the garlic, beef stock and remaining spice mix into the slow cooker pot.
4. In a small jug, mix the brown sugar and apple cider vinegar together, until brown sugar starts to dissolve. Pour this over the beef.
5. Cover and cook on low for 8 hours.
6. Once the time is up, take a slotted spoon and spoon the beef into a bowl. Take two forks and gently break up the beef mixture. Pour a few spoonfuls of sauce from the slow cooker over the beef and you’re ready to serve.
   

To serve:

• Soft shell tacos
• Lime wedges
• Coriander
• Shredded cabbage
• Guacamole
• Sour Cream
  

NOTES:

• If you’re short on time, you can cook this on high in the slow cooker for 4 hours.
• If you’re serving for a dinner party, I suggest making this the day before and reserving extra liquid from the slow cooker at the end. Add the extra liquid to the beef just before re-heating to prevent it drying out.