Mexican-style Pulled Beef Bowls

• порції: 4
• загальний час: 6 hours 5 minutes

Інгредієнти

500g beef brisket joint or skirt steak

1 tsp olive oil

400g tin of chopped tomatoes

25g fajita seasoning

1 tbsp garlic purée

1 heaped tsp chipotle paste

1 beef stock pot

Salt and ground black pepper

TO SERVE

500g cooked white rice

Salad leaves

80g guacamole

120g 0% fat Greek yoghurt

60g feta, crumbled

Sliced pickled jalapeños

Напрямки

Heavily season the brisket with salt and pepper and rub over the olive oil.

Get a frying pan searingly hot, then add your brisket and sear on all sides, for around 5 minutes, until all parts are a deep golden brown. You really want some colour here, as it will add flavour.

Add the tomatoes, fajita seasoning, garlic, chipotle paste, stock pot and 100ml water to your slow cooker, give the sauce a mix, then nestle in your brisket.

Cook for 6 hours on high or 8 hours on low, until the meat is tender. Remove the brisket from the sauce and shred using 2 forks, then return it to the sauce and mix it through.

Serve the beef with the rice, leaves, guacamole and yoghurt, with the feta and jalapeños on top.

Нотатки

This pulled beef is one of the reasons why I fell in love with my slow cooker. Minimal effort but maximum flavour, and I guarantee it'll put a smile on your face every lunchtime.

CALORIES PER SERVING 572

PROTEIN PER SERVING 34.5g

This brisket is

amazing in these rice bowls but is also fabulous in tacos, on jacket potatoes, in quesadillas, even with pasta. Simply keep in the fridge for up to 4 days and serve however you would like.