Pulled Beef Tacos
Pulled Beef Tacos

Ingredients

Method

  • 100ml red wine vinegar
  • 2 limes, juiced
  • 1 tbsp chipotle paste
  • 6 crushed garlic cloves
  • Pinch of ground cloves
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2 crumbled dried bay leaves
  • 1 tsp brown sugar
  • 1 kg boneless beef shin, cut into chunks
  • 300ml beef stock
  • Taco shells and toppings, to serve
  • Pour the lime juice and vinegar into a large bowl, whisk in the chipotle, spices, herbs, garlic, sugar, and seasoning. Mix in the beef chunks, coating them completely, and leave to marinate for 2 hours. Heat the oven to 160C, and put the beef chunks on a plate. Tip all the marinade into a casserole along with the stock, and bring to a simmer. Add the beef, cover, and cook in the oven for 2 hours.
  • When the beef is tender enough to shred, lift onto a board with a slotted spoon, and bring the sauce to the boil and simmer to reduce to about 300ml. Roughly shred the beef, then put the meat back in the sauce. Serve with taco shells and all your favourite toppings.
2 hr 30 mins
6 serving
This recipe pairs perfectly with the Woods Crampton 'Preservative Free' Shiraz 2020 from Barossa Valley, Australia.

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