Served with a fresh tomato salsa, this shredded South American beef recipe is the perfect way to spice up your week.
Serves44
Cook time2 hr 15 mins2 hour 15 minutes
Prep time20 mins20 minutes
Ingredients
1.2kg Coles Australian Beef Bolar Blade, trimmed, cut into 4cm pieces
¼ cup (35g) plain flour
2 tbs olive oil
1 red onion, chopped
2 celery sticks chopped
2 garlic cloves, chopped
3 bay leaves
3 oregano sprigs
1 tbs ground coriander
1 tbs smoked paprika
¼ cup (70g) tomato paste
¼ cup (60ml) red wine vinegar
2 cups (500ml) beef stock
1 avocado, mashed
Tortillas, to serve
Lime wedges, to serve
Tomato salsa
200g Perino tomatoes, sliced
1 red onion, finely chopped
⅓ cup coriander leaves
1 tbs lime juice
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Toss beef in flour to coat and shake off excess. Heat 1 tbs oil in large saucepan over medium-high heat. Cook the beef, turning, for 5 mins or until browned all over. Transfer to a heatproof bowl.
Step 2
Heat remaining oil in the pan over medium-high heat. Add onion, celery, garlic and bay leaves. Cook, stirring, for 5 mins or until onion softens. Add oregano, coriander and paprika. Cook, stirring for 1 min or until fragrant. Add tomato paste. Stir to combine. Add vinegar, beef stock and 2 cups (500ml) water. Bring to a simmer.
Step 3
Return beef to pan. Reduce heat to medium-low and simmer, covered, turning beef once, for 2 hours or until beef is tender. Transfer the beef to a plate and use two forks to coarsely shred.
Step 4
To make the tomato salsa, combine the tomato, onion, coriander and lime juice in a small bowl.
Step 5
Divide avocado among tortillas. Top with shredded beef and salsa. Serve with lime wedges.
