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Slow-cooker shredded beef tacos recipe

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Toasted aromatic spices and succulent beef brisket are slow-cooked to create these juicy tacos that the whole family will love. They are definitely worth the wait! See method

Serves 4
Takes 5-8 hours 30 mins
887 calories / serving
Freezable

Ingredients

2 tbsp coriander seeds
1 tbsp cumin seeds
1 tsp dried chilli flakes
1 cinnamon stick
2 star anise
1 tsp smoked paprika
800g beef brisket, excess fat trimmed and discarded, cut into 7cm chunks
2 tbsp vegetable oil
3 onions, 2 thinly sliced, 1 finely chopped
400g tin Italian finely chopped tomatoes
1 beef stock cube, dissolved in 100ml boiling water
30g coriander, finely chopped
1 ripe avocado
2 limes, 1 juiced
8 mini tortillas
100g fresh salsa
4 tbsp soured cream

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

Energy
3690kj
887kcal 44%
Fat
54g 77%
Saturates
19g 95%
Sugars
14g 16%
Salt
1.9g 32%

of the reference intake
Carbohydrate 48.5g Protein 46.8g Fibre 10.4g

Method

In a large frying pan, toast the coriander, cumin, chilli, cinnamon and star anise for 1-2 mins over a low-medium heat until fragrant. Set aside the cinnamon stick and star anise, then grind the rest in a pestle and mortar (or bash with the end of a rolling pin in a bowl) until you have a rough powder. Put this powder, the star anise, cinnamon stick and smoked paprika in the bowl of a slow-cooker.
Increase the heat on the pan to high and, working in batches, evenly brown the beef in a drizzle of oil until golden. Deglaze the pan with a splash of water between batches, adding the liquid to the slow-cooker along with the beef and sliced onions.
After browning the final batch of beef, add the tinned tomatoes to the pan and cook for 1-2 mins until piping hot, scraping the base of the pan to catch any remaining browning from the beef. Add to the slow-cooker along with the stock.
Cook in the slow cooker for 5-6 hours on high, or 7-8 hours on low, stirring every couple of hours, if possible, until the beef is tender and falls apart easily. Shred the beef with 2 forks until evenly pulled, then season to taste with freshly ground black pepper and stir through half the coriander.
In a bowl, mash the avocado with a fork until smooth, then stir through 1 tbsp coriander and the juice of 1 lime.
Warm the tortillas in a frying pan set over a medium heat for 15 secs on each side until softened and lightly charred, then fill with the pulled beef, salsa, guacamole and soured cream. Serve sprinkled with the finely chopped onion, remaining coriander and the remaining lime cut into wedges.

Tip: You can make this dish up to 48 hrs in advance – it will keep in an airtight container in the fridge or freezer for up to 3 months.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Slow-cooker recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.