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Slow-roasted spicy beef tacos
Slow-roasted spicy beef tacos
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Prep Time:
195 minutes
Cook Time:
185 minutes
Total Time:
380 minutes
Elevate your taco game with this delicious twist on a classic Mexican favorite!
Ingredients:
  • 5.00 gm smoked paprika
  • 1/2 tsp chilli powder
  • 1 garlic clove, crushed
  • 36.40 gm olive oil
  • 1kg piece of beef silverside (uncorned)
  • 1 medium brown onion, halved, sliced
  • 247.50 gm red wine
  • 1 litre beef stock
  • 3 sprigs fresh thyme
  • 1 large red onion, thinly sliced
  • 40.00 ml red wine vinegar
  • 10 flour tortillas
  • 625.00 ml shredded iceberg lettuce
  • Lime wedges, to serve
Instructions:
  • Mix together the paprika, chili powder, garlic, and oil in a small bowl. Spread the marinade all over the beef in a large shallow glass or ceramic dish. Cover and refrigerate for 3 hours or overnight.
  • Preheat the oven to 160°C/140°C fan-forced. In a large, heavy-based casserole dish, brown the beef over medium-high heat for 8 to 10 minutes. Then, transfer it to a plate.
  • Saute the brown onion until softened. Pour in the wine and simmer until reduced by half. Stir in the stock and thyme. Add the beef back into the dish, cover, and bake in the oven for 2 hours 30 minutes until tender.
  • Take out the beef from the dish and shred it. Strain the liquid through a fine sieve into a large heatproof jug, getting rid of any solids. Skim off excess fat with a spoon. Pour the strained liquid back into the dish over medium-high heat. Bring it to a boil and cook for 5 minutes until it thickens slightly. Add the shredded beef back to the pan, season with salt and pepper, and cook for an additional 5 minutes until heated through.
  • In a small saucepan over medium heat, sauté red onion with vinegar until soft, about 2 minutes. Warm tortillas as directed on the packet. Fill tortillas with beef mixture, then top with lettuce, red onion mixture, and lime wedges. Enjoy your delicious meal!

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