Slow Cooked Shredded Beef Tacos


This shredded beef recipe is so simple and hassle-free! It is perfect with these Coconut Flour Tortillas or an ideal workday lunch. I often make the shredded beef in the crockpot on a Sunday and add it to a salad to have for my lunches during the week.

The recipe does have a bit of a kick to it with the cayenne pepper, if you are not a huge fan of spice then you can leave it out or just add in 1/4 of a teaspoon instead.

Ingredients

1kg chuck steak (I have found this the best cut of steak for this recipe as it just falls apart)
1/2 teaspoon cayenne pepper (use less or none at all if you don't want it spicy)
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic (minced)
1/4 cup beef broth (use beef bone broth if you have some made up or frozen)
2 tablespoons tomato paste
1/4 cup lime juice (about 2-3 limes)
1 onion (diced)

Method
1. Season the beef with salt and pepper, sear all sides over medium-high heat in coconut oil until browned.

2. Remove the beef from the heat and set aside.

3. Combine the cayenne, cumin, paprika and garlic with the beef broth in a bowl and mix together. Then stir in the tomato paste and lime juice.

4. Transfer the beef into the slow cooker and toss in diced onions.

5. Pour the beef broth mixture over the meat.

6. Cook on low for 6-8 hours or high for 3-4 hours.

7. Shred the beef with two forks (it should fall apart easily) and toss to coat with the juices.

Enjoy x

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