Slow cooked Mexican beef Photo: Nicole Avery
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Ingredients
- 1 cup passata
- 1 tsp chili powder
- 2 tsp cumin powder
- ½ tsp dried oregano
- 1 tsp salt
- ½ teaspoon black pepper
- 1 - 2 garlic cloves
- 1kg beef topside (or preferred cut of beef)
Method
In a small bowl add passata, the dry herbs and spices and crush the garlic. Mix with a fork so well combined. Place beef in the slow cooker and pour the passata over the beef. Set slow cooker to cook for 4 - 5 hours on high or 8 - 9 hours on low.
To test if the meat is ready, simply use a fork to break away a piece of meat. If it is ready the meat will just start to fall apart easily. Once ready remove the beef from the slow cooker and place onto a large baking/lasagne dish. Using two forks pull apart the meat.
You can use this meat as taco filling, in salads or serve with Mexican rice and vegetables.
Nicole Avery is a Melbourne mum to five beautiful kids. She is the master organiser behind the popular parenting blog Planning With Kids and the author of a book by the same name, where she shares tips and tricks for organising the chaos of family life.
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