Friday, 20 May 2016

Slow Cooked Mexican Beef

I'm a real advocate of cooking things low and slow, either on the hob or in the oven; it can really yield some fantastic results and this beef dish, was an experimental triumph.

I used braising steak here - an economical cut, but you could use skirt, shin or any other tougher cut that benefits from slow cooking.

I served this with a quick homemade guacamole, a dollop of sour cream, some sliced jalapenos and a simple salad, but it would go equally well with rice or a filling for a tortilla.

The below serves 3-4 adults.

Slow Cooked Mexican Beef

Here's how:

  • 350g braising steak
  • 1 white onion
  • 1 yellow pepper
  • 1 green pepper
  • Tin of good quality plum tomatoes (I use Cirio)
  • 150ml chicken stock (I use Knorr)
  • 1 large clove garlic
  • 1 red chilli
  • 1 tbsp chipotle paste
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp celery salt
  • 1/2 tsp dried oregano

For the quick guacamole:
  • 1 ripe avocado
  • Juice of 1 lime
  • 1 clove garlic
  • 1/2 red chilli
  • Pinch sea salt

Place the oven on at 180 degrees for the moment to pre-heat.

Now prepare all of the vegetables - slice the onions and peppers and place into a casserole dish with the tomatoes.

Add all the seasonings and set aside for the minute.

Now drizzle just a little oil in a pan, and quick-fry the braising steak to just sear and brown the meat.

Once browned, place into the casserole dish, and cover with the chicken stock.

Give a good stir, place the lid (or some foil) on top and pop into the oven for 30 minutes.

Now remove from the oven and stir, then place the lid back on and return to the oven. In the meantime turn the oven down to 150-160 degrees and set a timer for 3 hours.

If possible, check the dish every 30 minutes and stir, to ensure the meat is still immersed in the liquid and avoid it drying out at all.

When you remove the dish from the oven, check the meat with a fork and spoon to see if it will easily fall apart; if not return to the oven for a further thirty minutes. Then remove from the oven and leave to stand with the lid on for a few minutes.

Whilst standing, this is the time to prepare your salad and any other accompaniments.

If preparing the guacamole, simply slice the avocado and use a pestle and mortar to bash up a bit. Crush in the garlic and slice the chilli as fine as you can, then squeeze over the lime juice and stir. Garnish with sea salt before serving.


Tip: if you have more time, make a chunkier guacamole with chopped red onion, tomatoes and coriander - the one above is a quick one that can be ready in two minutes.

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