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Shredded chilli beef

  • 0:15 Prep
  • 4:00 Cook
  • 6 Servings


  • 1.2kg beef chuck steak, cut into 10cm pieces
  • 1 tablespoon olive oil
  • 2 brown onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon ground allspice
  • 500ml (2 cups) passata (tomato pasta sauce)
  • 375ml (1 1/2 cups) water
  • 1 tablespoon finely chopped pickled jalapenos
  • 3 dried bay leaves
  • Flour tortillas, warmed, to serve
  • Steamed white rice, to serve
  • Sliced avocado, to serve
  • Fresh coriander sprigs, to serve
  • Sour cream, to serve
  • Pickled jalapenos, extra, to serve
  • Salt, to season


  • 1
    Season beef with salt and pepper. heat the oil in a large flameproof casserole dish over high heat. cook half the beef for 3 minutes each side or until golden. Transfer to a plate. Repeat with the remaining beef, reheating the casserole dish between batches.
  • 2
    Reduce heat to medium-low. cook the onion, stirring, for 10 minutes or until golden. Add the garlic and cook, stirring, for 1 minute or until aromatic. combine the cumin, paprika and allspice in a bowl. Add to the onion mixture and cook, stirring, for 30 seconds or until aromatic. Add passata, water, jalapeño and bay leaves. Bring to boil. Reduce heat to low. cover and cook, stirring occasionally, for 2 hours or until the beef is almost tender.
  • 3
    Uncover and cook, stirring occasionally, for 1 1/2 hours or until liquid is reduced and beef is very tender. Set aside to cool slightly. Transfer beef to a chopping board. Use a fork to shred.
  • 4
    Serve the beef with tortillas, rice, avocado, coriander, sour cream and extra jalapeños.

Source: taste.com.au


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