Pulled Beef'n'Beer Tacos
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Pulled Beef'n'Beer Tacos

(1 rating - rate this recipe)
This taco recipe is sure to get your taste buds dancing. The beef is slow cooked in aromatic spices and beer so you end up with pull-apart beef that’s incredibly moist and bursting with flavour. Not commonly known, cinnamon, cloves and star anise are used to add an unique flavour to Mexican style dishes. Add all your favourite toppings and enjoy.
<b>Prep:</b> 30 mins Prep: 30 mins
<b>Cook:</b> 4 hours 30 mins Cook: 4 hours 30 mins
Serves 4-6 Serves 4-6
Excellent source of iron Excellent source of iron
Low Sodium Low Sodium
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Ingredients

Beef

  • 1kg Quality Mark shin of beef, on the bone
  • 1/4 cup seasoned flour
  • 2.5cm piece cinnamon stick
  • 2 whole cloves
  • 1 star anise
  • 2 strips of pared orange rind
  • 1 onion, sliced
  • 1 cup beer (a pilsner is good here) 
  • 1 cup beef stock
 

To serve

  • 12 corn taco shells, warmed in the oven
  • 1/4-1/2 small red cabbage, finely shredded
  • 1 ripe avocado, flesh smashed with a fork and drizzled with lime juice to prevent discolouring
  • a few sprigs fresh coriander leaves
  • 1 red chilli, thinly sliced 
  • sour cream
  • pickled jalapeños
  • chipotle sauce
  • lime wedges

Method

Preheat the oven to 160°C.


Beef

Dust the beef with the seasoned flour and drizzle with a little oil. Heat a large frying pan over medium heat, place in the beef and brown on both sides. Transfer beef to the casserole dish and sprinkle over any leftover seasoned flour.  Add the spices and orange rind to the casserole dish. 

Place the frying pan back over a low heat, add a dash of oil then the onion. Cook onion for about 5 minutes, then add the beer and allow to bubble up. Add the stock and bring up to the boil. Pour over the beef, cover casserole dish with a piece of baking paper and place in the oven for 3 1/2 - 4 hours until the meat is falling apart.


To slow cook  

Preheat the slow cooker for 20 minutes. Following the method above, place all beef ingredients in the slow cooker and cook on high for 4 - 4 1/2 hours. 
 

To serve

Remove beef from the casserole dish / slow cooker and pull meat into shreds. It should be falling off the bone. Moisten meat with a little of the sauce (thickened, in a small saucepan with a butter and flour paste).

Serve with warmed taco shells, shredded cabbage, smashed avocado, coriander, chilli, sour cream, pickled jalapeños, chipotle sauce and lime wedges.


 
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 422g
Energy kJ (kcal) 2056 (491)
Protein (g) 39.5
Fat (g) 22.3
Saturated (g) 6.7
Carbohydrate (g) 27.3
Sugars (g) 6.0
Sodium (mg) 245
Iron (mg) 5.2
Zinc (mg) 9.2
Vitamin B12 (ug) 3.8
Vitamin D (ug) Trace
Selenium (ug) 4.3

This recipe is low in sugar and a good source of fibre - it's easy to follow a healthy diet when you include plenty of vegetables alongside iron-rich lean meat. 
 
  • If using chuck steak cook at 170°C for 2 1/2 hours or until the meat is tender.
  • Use shredded iceberg or cos lettuce instead of the cabbage, if you prefer. 
  • You can freeze the leftover meat sauce for another use.
  • Pickled jalapeños can be bought in the condiment aisle of your supermarket or at speciality food stores.
  • This recipe is all about the preparation and then putting your feet up.

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Comments & Reviews

There are: 1 reviews, with an average rating of 5.0 out of 5
Mexican is my favourite and adding a beef'n' beer twist was something new, but I loved it! Thanks B+L :)
Posted by Sophie 2017-02-27 13:34:47
 

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