Shredded Beef Tacos!



This recipe is one of my FAVOURITES! It’s tastey, fun and is the perfect meal to share with friends and family! Though this dish requires some seriously early prep time, once the meat is in the oven you can kick back and relax for hours whilst the meat slowly tenderizes and literally falls apart! Mmmmm YUM!

The Beef:                                                                       

  • 1 kg blade/topside roast (fat removed)                           shredded beef 2
  • 3 cloves garlic (crushed)
  • 1 tsp cumin, coriander and paprika
  • 1 tin crushed tomatoes
  • 1 .5 cups beef stock
  • 2 tbsn tomato paste
  • pinch of salt and pepper

The salad toppers:

  • Approx 2 cups of shredded lettuce
  • ½ cucumber (diced)salsa
  • 2 roma tomatoes (diced)
  • ½ red onion (diced)
  • ¼ yellow or red capsicum
  • squeeze of lemon juice
  • handful of fresh parsely (chopped)
  • small splash of olive oil

The guac:

  • 1 ripe avocado
  • pinch of salt and pepper
  • juice of ½ lemon
  • good dollop of low fat Greek yoghurtguac

The rest:

  • ½ cup low fat greek yoghurt
  • bunch of mint leaves (torn)
  • 2/3 cup low fat grated cheddar cheese (optional)
  • Jar of Mexican salsa
  • Mini corn or flour tortillas

What to do…

Place meat in a large croc pot or baking dish and then rub all of the spices into the beef. Add all the other ingredients for the beef and then cover with a lid or alfoil if you don’t have a lid! Place meat dish in the oven and leave to cook on low heat (about 140degrees) for around 6 hours. Turn meat over every couple of hours to ensure it stays immersed in the liquid.

About half an hour before you beef is ready you can start preparing the rest of the toppers! For the homemade salsa, place the chopped cucumber, tomato, parsley, red onion and capsicum in bowl and add a splash of olive oil and a squeeze of lemon juice.

  1. For the guac, mash the avo and a dollop of greek yoghurt together, add the lemon juice and season with salt and pepper .
  2. Place the rest of the yoghurt in a serving bowl and add the fresh mint.
  3. To check if your beef is done. Stick a fork into the centre of the meat and it should start to break apart. If you can see a layer of fat on the top the liquid use a large spoon to scoop it out. Once the meat has cooled slightly, use 2 forks to shred the beef to your liking and mix with the remaining juices in the pan.
    (Health tip: If you want to cut down on the quantity of meat per serving, now would be the perfect time to add in some chic peas or red kidney beans!)
  4. And now you are ready to feast! YUM!!

shredded beef 4tacos 2shredded beef 5


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