The big freeze – slow cooked shredded beef taco recipe

If you’re anywhere in Australia and have watched the news over the last few days, you’ll know that apparently there’s a gigantic cold trough moving up from Antarctica, ready to freeze us all.

(Sidenote: the next weather reporter who says Antarctica without the first C will possibly be responsible for me through the remote through the tv screen. Just sayin’.)

Since it’s going to be ugg boots on, stay in pyjamas all day kinda weather, I think there’s a red hot chance that we’ll pull our new slow cooker out. And once that happens, there’s an even greater chance that we’ll be enjoying Slow Cooked Shredded Beef Tacos.

I first saw this recipe over at Fat Mum Slim, and it was the first slow cooked meal I’ve ever cooked (Yes, my husband was aware that finely tuned domestic skills weren’t on my resume when we married.) I love this meal because it cooks away all day in the slow cooker, makes the house smell amazing and festive, and then comes together in no time, with the simplest of ingredients. And by ‘comes together in no time’, I really mean that. Because there’s nothing worse than deciding on a slow cooked meal for dinner, but it’ll take 8-9 hours to cook… when you only decided at 1pm.

I am loving our new slow cooker too, and trying to use it at least once a week. It’s an upgrade from our previous smaller appliance, and this new Russell Hobbs one is great! It’s a hefty 6L, and is designed so that you can brown meat in the removable cooking pot on the stovetop, then transfer the pot into your slow cooker. (Less washing up will always get my vote!)

SLOW COOKER BEEF TACOS (adapted a teensy bit from Fat Mum Slim)
{Makes 12 Tacos}

INGREDIENTS
For the beef
800g chuck steak (in one piece)
1 cup passata (tomato puree)
1 cup beef or chicken stock (can use water if you’re out of stock)
2 tsp paprika
2 tsp ground cumin
Pinch of chili powder
1 tsp sea salt

For the Lemon/Lime Sour Cream
½ cup sour cream
Juice of 1 lime or lemon
1 tsp salt

To serve
12 soft or hard tacos
Shredded cabbage
Shredded iceberg lettuce
Coriander leaves or any other toppings you like

METHOD
Place the beef {make sure you keep it whole}, spices, salt, passata and stock in the slow cooker.

This slow cooker pot is the cats pyjamas. Super easy to use on the stove or in the slow cooker, and washes up like a dream!
Cook on high for 4-5 hours or until the meat easily shreds.
Prepare the fillings including the lemon/lime sour cream by combining the sour cream, salt and lemon or lime juice in a small bowl.
Remove the steak from the slow cooker, shred on a chopping board then place in a serving bowl.
Top with about ½ a cup of the remaining cooking liquid to moisten the beef (be careful… this liquid will stain white plastic spoons and all fabrics!)
Warm the tacos according to the packet instructions.
Lay out all the ingredients, let everyone assemble their own and tuck in!

For our first slow cooker night, I set the table with some new PartyLite Discovery votives, colourful Mexican servingware and tablerunners, and coral roses (of course). It was an easy and fun way to make a regular weeknight meal special!

What’s your go-to slow cooker meal? I really want to expand my repertoire and try some different (yet easy) recipes!

0 thoughts on “The big freeze – slow cooked shredded beef taco recipe

  1. I've tried a few shredded beef recipes in my slow cooker, but I'll have to give this one a go… looks way easier!

  2. Lamb shanks for sure – super easy, you can add whatever you want (I like onion, carrot, eggplant, red wine…) and the leftovers you can remove the bones and turn into a ragu with fettucine.
    Also pulled pork with a bbq style sauce, or with garlic, ginger and soy, or a mexican style with a jar of salsa and a tin of corn kernels. All the slow cooked things!!

  3. Slow cooked Lamb shoulder with beetroot. Brown the meat, chuck in every veg you have – good if there is leeks and garlic and carrots and some fresh beetroots. throw in some herbs and a can of tomatoes and lots of salt and pepper and maybe some mustard if you like it. Cover with some chicken stock and wine – any colour. Cook slowly for 4 plus hours. Serve add a dollop of sour cream on top. YUMMO

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