Shredded Chilli Beef Recipe

This is a delicious recipe that my whole family loves. My sister-in-law first cooked a version of it for me at Christmas and I was immediately smitten. It does take a little bit of time though so you may want to invest in a slow cooker or find a day where you will be home all day.

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I am not a particularly patient person (understatement alert) so by extension I do not cook a lot of recipes that are fiddly. Any cake that requires more than three processes and I would rather someone else made it.  I do love to cook simple, heart-283146_1280tasty food that is spot on with its flavours and stress free in the making. I like to daydream and chat and listen to music while I cook. So while this recipe does take a long time to make, be assured that it is not tricky or fiddly and it is awesome.


Three thing that I enjoy that other people hate.

  • whisking cream by hand light-painting-801024_640
  • kneading flour, water, salt & yeast until it comes together as dough.
  • stirring egg yolks, sugar & vanilla over heat until you have custard or curd.

To the recipe


Ingredients

1.2kg Chuck Steak cut into pieces

1 tablespoon of olive oil

1 brown onion

1 red Capsicum, sliced.

2 garlic cloves

1 1/2 teaspoon smoked paprika

2 dried bay leaves

1 tsp cumin

1/2 teaspoon chilli powder

2 cups passata

2 cups water

salt and pepper

Method

1. Season beef with salt & pepper. Cook on a moderate to high heat (in olive oil) in batches to seal the beef. Remove beef and place on a plate.

2. Reduce heat to low and add the onion & cook for 8 minutes. Add the garlic and cook for 1 minute. Add the cumin, chilli (if desired) paprika and cook through for 30 seconds or until aromatic.

3. Add the Passata, capsicum, water, bay leaves and bring to the boil. Reduce the heat immediately and cover. Cook slowly, stirring occasionally  for 2 1/2 hours.

4. Take the lid off and cook, stirring occasionally for another 2 hours or until the liquid is reduced. If the water reduces before the beef is falling apart, add a small amount of extra water to enable it to cook longer.

5. When the beef is tender and falling apart when prodded, take it off the stove, allow to cool slightly, then shred with a fork.

6. Serve the beef with tortillas, more roasted capsicum, coleslaw, fresh beetroot relish and salad leaves. * This recipe was adapted from a few different versions that I found at taste.com.au


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I added cheese for the minions and cauliflower puree for something new.

I also have the most amazing apple coleslaw recipe that I can post another time. My kids would happily eat this every night I think and it does seem well suited for this cold weather we are having here in Melbourne. I have also made it at three different dinner parties now and everyone has loved it. It really is a great recipe. Happy Eating and let me know how you  go. Dani B


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