SHREDDED BEEF BURRITOS

SERVES 4-6 PREP 20 MINS + MARINATING COOK 3 HOURS

• ¹⁄³ cup olive oil

• 4 garlic cloves, crushed

• 2 tbsp tomato paste

• 2 tbsp honey

• 2 tsp chilli flakes

• 1 tsp ground cumin • 1 tsp smoked paprika

• 1 tsp salt

• 1kg beef osso bucco

• 2 cups beef stock

• 2 limes, juice

• 8 flour tortillas

• 1 butter lettuce, leaves picked

• 1 avocado, seeded, peeled, chopped

• ½ cup pickled red onion (see Tip)

• 250g punnet cherry tomatoes, halved

• sour cream, to serve

1 In a food processor, combine half the oil with garlic, tomato paste, honey, chilli, cumin, paprika and salt. Process to a smooth paste. Rub marinade into meat. Cover and chill overnight.

2 Preheat oven to 180°C.

3 In a flameproof casserole dish, heat remaining oil on high. Drain beef, reserving marinade. Brown beef

4-5 mins, turning once. Add stock, lime juice and reserved marinade. Bring to simmer. Bake, covered, 2½ hours.

4 Remove lid and bake a further 20-25 mins, to reduce sauce. Cool slightly. Use 2 forks to shred beef. Discard bones.

5 Fill tortillas with lettuce, beef, avocado, pickled onion and tomato. Accompany with sour cream.