Shredded Beef Tacos

There’s something quite satisfying about leaving a joint in a slow cooker, going to work, then coming back to an amazing smelling house and dinner practically cooked. A whole beef joint will usually make around 3-4 different meals, so the first one I'd like to write about is beef tacos. Because Mexican food is the best. And because tacos.


What you will need...

Large beef joint (I used Taste the Difference British Silverside beef joint 1.35kg)
2 large garlic cloves
2 large onions
500ml beef stock
Taco seasoning mix (El Paso or Santa Maria are decent)
1 large Lettuce head
2-3 Tomatoes
Natural yoghurt
1 Avocado
Coriander
Salsa
Shredded cheese
Jalapenos
2 Spring onions
1 Tin of Mexican black beans
1 Lime
Mexican rice (optional)
Ortega Taco sauce (optional -imported from USA)


Method 

       Peel the garlic cloves and finely slice the onions, add to the bottom of the slow cooker. Place the beef joint on top of the veg and pour over the boiling hot beef stock. If you're going to work, feel free to turn the cooker on low in the morning and leave for 8 hours. If you're in the house, turn it on high for the first hour and then leave to cook on low for another 4-6 hours, turning the joint over every couple of hours to baste. The longer it cooks the more tender it will be. Careful not to keep opening the lid though, this lets all the steam out adds another 20 minutes to cooking time.
       In some select Tesco supermarkets across the country, there exists an imported food section with selected delights from the USA. Here you will find the 1# selling taco sauce in America, Ortega. Trust me, get a couple of bottles whilst you're there. It goes with mexican food, pizza. pasta, sandwiches and more. But beware of Twinkies, Cheetos, Lucky Charms and other temptations on this aisle. Sure- they taste like happiness but they cost around 400% more than they would in the US and you can actually gain a few pounds on your ass just by smelling them.

       Depending on the size of the joint, section up the beef accordingly and leave the rest in the slow cooker to cool down before you freeze/ refrigerate it.
       Place your chosen portion of beef in a saucepan and use two forks to pull it apart as much as possible. Scoop up any leftover onions left in the slow cooker, along with a little jus and add to the saucepan. Stir 2/3 of the taco mix in with the beef and leave the heat on low for 10 minutes, stirring regularly. Drain any excess water before serving.
       Dice up the tomatoes and spring onions, grate the cheese and then serve up in bowls along with sliced up lime and coriander to garnish the tacos. If you can be bothered, I recommend making your own guacamole from scratch (I used this recipe). It takes hardly any time at all and is so worth it. If you're going to buy guacamole, make sure it's the fresh stuff in the deli section. Never go for that processed crap in jars, it tastes borderline offensive.

Add the rice and heated up black beans. Then for a few healthy substitutions, I always swap sour cream for natural yoghurt, use 50% low fat cheese, use black beans instead of refried beans and use lettuce wraps instead of taco shells. It tastes just as good I promise!

By the way, the next day, all of the leftovers make THE BEST shredded beef Mexican salad ever.