Pulled Beef Nachos
Coriander, Lime and Sour Cream Nachos
2 hrs 30 mins
You can't go past pull apart beef, served with nachos, sour cream and coriander. Make sure to pass the lime wedges.
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750g Quality Mark chuck steaks
cut into 5 cm cubes
4 garlic cloves
2 tsp ground cumin
2 tsp ground allspice
1 tsp dried oregano
1 tbsp, fresh chopped oregano
1 cup beef stock
400g chopped tomatoes
1 tbsp tomato paste
1 tbsp cider vinegar
1 tbsp brown sugar
1/4 tsp chilli flakes
1 stick cinnamon stick
1 bay leaf
400g can red kidney beans
fresh coriander leaves
To Make Beef
Slow Cooker Option
Preheat the oven to 160°C.
Place a large frying pan over low heat.
Add a dash of oil and the onion and cook until soft, about 5 minutes.
Add the garlic and cook for a further 30 seconds.
Transfer to a casserole dish.
Rub the meat with the cumin, allspice and oregano.
Increase the heat and add another dash of oil to the pan.
Add the beef in batches and brown on both sides, placing in the casserole dish as you go.
Pour the stock, tomatoes, tomato paste, vinegar and add the brown sugar to the pan and bring up to the boil.
Add the chilli flakes, cinnamon stick and bay leaf and pour into the casserole dish.
Cover with the lid, place in the oven and cook for 2 hours.
Remove beef from the oven and add the red kidney beans.
Return to the oven and continue to cook for a further 30 minutes.
Nutrition Information per Serving (390g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)