Slow Cooker Shredded Mexican Beef
Slow Cooker Shredded Mexican Beef, throw the meat and ingredients in and forget for hours. It always comes out so tender. Well here is a take on the traditional mince burritos, using roasting beef. Enjoy!
Best of all, you can cook it in bulk and freeze it into meal-size portions so you can enjoy shredded Mexican Beef at any time!
Roasting Beef: This can be any cut of the following styles:
sirloin
gravy beef
rolled rib roast
blade
chuck
brisket
Any beef that is cheaper and needs to be cooked over a longer period of time is the best. Personally I’m a fan of gravy beef, even though it does have a higher fat content, it has a beautiful flavour and doesn’t seem to taste dry like other beef roasts.
Other Ways to Serve Shredded Beef:
On a baked potato with coleslaw and cheese
Have it on bread rolls with gravy.
Serve it on pizza with feta cheese and pumpkin
Method
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Season the beef with salt and pepper and brown (in a large frypan or in your slowcooker if it has the function). Once browned all over, place into the slowcooker.
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Lightly fry the onion in the same pan, then add the garlic and tomato paste, then the stock and the spices.
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Add this mixture to the slowcooker, making sure you get all remaining bits out of the pan.
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Cook on low for 8 hours then take out the beef and pull apart with a fork.
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Return meat to the slowcooker, add red kidney beans (optional) and mix well.
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Slowcooker Shredded Mexican Beef is suitable for freezing. Allow the meat to cool before 3/4 filling a ziplock bag. Freeze for up to six months.
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This is perfect for Mexican meals such as tacos, burritos, nachos or quesadillas. Also fantastic served on bread rolls, or for a healthier version, serve on steamed cabbage.
