Easy Cook

Tom Kerridge’s barbacoa pulled beef tacos

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This would usually be done with a large cut such as brisket, but I’ve used shin as it reduces the cooking time. Serves 6 Prep 20 mins plus at least 1-2 hrs marinating and cooling Cook 2 hrs 30 mins beef only

100ml cider vinegar

2 limes, juiced

1 tbsp chipotle paste

6 garlic cloves, crushed pinch of ground cloves

1 tsp ground cumin

1 tsp dried oregano

2 bay leaves, crumbled

1 tsp light brown soft sugar

1kg boneless beef shin, cut into

large pieces

300ml beef stock

TO SERVE

6 large or 12 small soft tacos small handful of coriander, chopped pickled red onion, sliced radishes

and crumbled feta

1 Pour the vinegar and lime juice into a large bowl big enough to hold all the beef. Whisk in the chipotle paste, garlic, spices, herbs, sugar and some seasoning. Mix in the beef, ensuring it’s well-coated. Cover and leave to marinate for 1-2 hrs, or chill overnight.

2 Heat the oven to 160C/140C fan/gas 3. Put the beef on a plate and tip the marinade into an ovenproof casserole, along with any bits stuck to the bowl. Pour in the stock. Bring to a simmer. Add the beef and simmer for 1 min, then cover and cook in the oven for 2 hrs.

3 If the beef isn’t tender enough to shred, cook for 15 mins more, then check again. Leave until cool enough to handle, then lift onto a board using a slotted spoon. Bring the sauce to the boil and reduce to about 300ml. Roughly shred the beef, discarding any fat or gristle. Stir back into the sauce to reheat, then serve in the casserole dish with the tacos, coriander and toppings on the side for everyone to help themselves.

PER SERVING 266 kcals, fat 13g, saturates 5g,

carbs 2g, sugars 1g, fibre 1g, protein 34g, salt 0.3g

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