Mexican Shredded Beef

• servings: 20 servings
• active time: 20 minutes
• total time: 8 hours 20 minutes

Ingredients

1 1/2 tbsp chipotle powder (, adjust spiciness to taste, Note 5)

1 tbsp paprika

1 tbsp dried oregano

1 tsp All Spice powder (ground All Spice)

1 tsp coriander powder

2 tsp onion powder or garlic powder (OR 1 tsp of each)

1 tsp salt

1 tsp pepper

Beef

1 - 2 tbsp olive oil

1.5kg beef chuck or brisket (or gravy or any other slow-cooking beef cut into 4 pieces)

5 garlic cloves, minced

1 onion (diced, yellow, brown or white)

3/4 cup (185 ml) orange juice

2 tbsp lime juice

14 oz / 400g can crushed tomatoes

1 cup (500 ml) beef or chicken broth/stock

1/2 cup (125ml) water

Salt and pepper

Directions

Combine the Spice Mix ingredients in a bowl. Sprinkle 4 teaspoons over the beef and pat so it sticks.

Heat the olive oil in the slow cooker on 'Brown/Sear'. Add the beef (in batches if necessary) and brown well on all sides. Remove onto a plate.

Reduce heat and add the garlic and onion and cook for 3 minutes until soft.

Add the orange juice and lime juice, and scrape the bottom of the pot so the brown bits mix into the liquid.

Add tomato, beef stock, water and remaining spice mix. Mix, then return beef into pot.

Put the lid on, and cook on low for 8 hours.

Remove the beef from sauce, shred with 2 forks.

Leave the sauce to simmer with the lid off for 10 to 15 minutes to reduce and thicken to your taste. Adjust salt to taste. Optional: puree with stick blender to make it smooth (I do this for company)

Toss beef back into the sauce (can reserve some Sauce for drizzling on tacos if you want, there's plenty).

Transfer beef into large dish and serve.

Nutrition

• Serving Size: 323 g
• Calories: 372 kcal
• Total Fat: 12.9 g
• Saturated Fat: 4.4 g
• Unsaturated Fat: 8.5 g
• Cholesterol: 152 mg
• Sodium: 597 mg
• Total Carbohydrate: 7.3 g
• Dietary Fiber: 1.2 g
• Total Sugars: 4.3 g
• Protein: 53.8 g