SERVES 4

Supplied Ingredients

800g chuck steak

2 garlic cloves

100g tomato paste

1 tbs smoky cumin and coriander blend

2 beef stock cubes 

2 eschalots

1 wedge red cabbage

2 limes

12 mini tortillas*

1 bunch coriander

200ml light sour cream

*Extra supplied, measured amount

Pantry Ingredients

40ml (2 tbs) olive oil

80ml (1/3 cup) red wine vinegar

Equipment

Large deep frypan

6 litre ceramic slow cooker

Large mixing bowl

STEP 1: COOK BEEF

Cover slow cooker with lid and preheat to high. Cut beef into 4cm pieces and season with 1 teaspoon salt flakes and pepper. Heat oil in a frypan over high heat. Add beef and cook, in batches if necessary and turning occasionally, for 5 minutes or until well browned. Place beef in slow cooker. While beef is cooking, continue with step 2.

STEP 2: MAKE MARINADE

Peel and crush garlic. Place tomato paste, garlic, smoky cumin and coriander blend and 40ml (2 tablespoons) red wine vinegar in a bowl and mix to combine. Place stock cube in a jug with 750ml (3 cups) boiling water and stir to dissolve.

STEP 3: SLOW-COOK BEEF

Add marinade and stock to frypan and bring to a simmer. Transfer to slow cooker, cover with lid and cook for 4 hours or until very tender. While beef is cooking, continue with step 4.

HEADS UP: To test if meat is tender, push it with a spoon. The meat should easily fall apart.

STEP 4: PREPARE PICKLE

Peel eschalots and thinly slice. Place in a large bowl and sprinkle with ½ teaspoon salt flakes. Using your fingers, massage salt into eschalot. Thinly slice cabbage and add to bowl with remaining vinegar. Mix well and set aside to pickle. Cut lime into wedges.

STEP 5: SHRED BEEF AND WARM TORTILLAS

Using 2 forks, shred beef and combine with sauce. Heat tortillas according to packet instructions.

STEP 6: PLATE UP

Season beef with salt and pepper and serve with coriander, tortillas, lime wedges, sour cream and pickled cabbage.