Mexican Pulled Beef
Utilising the slow cooker to combine a few simple ingredients to create a flavour-full dish with very little effort.
1.5 kg grass-fed beef blade or other roast/slow cooker cut
1/2 cup organic tomato paste
1 tbsp sweet paprika
1 tbsp coriander powder
1 tbsp cumin powder
2 tsp minced garlic
Juice of one freshly squeezed lime
1/2 cup bone broth or filtered/spring water
1 large brown onion, finely diced
1 tsp pink salt, black pepper
Optional: cayenne pepper and/or regular paprika for a spicy heat kick, 1 tbsp coconut amino (plain or with chilli/garlic/onion), parsley
Handy items to have
Forks or meat pulling gadget
Place beef in the slow cooker
Add all other ingredients in and use your hands to rub evenly all over the meat, ensuring plenty is sitting on top to keep it moist
Allow it to cook on low temp for about 8 hours
Once cooked, allow to cool slightly then use two forks to pull the meat apart into shreds
Leave the meat in the slow cooker to completely cool down, stir to allow the sauce to cover the meat shreds. It'll thicken up and be absolutely delicious!
Store in glass containers in the fridge and freezer for easy re-heatable meals.
Goes great in green banana flour taco shells!