Slow cooker beef tacos

• vegetable oil↗1 tbsp tbsp
• brisket↗750g-1kg g

  cut into large chunks (about 6cm pieces)

• beef stock↗300ml ml
• bay leaves↗2

  2

• onion↗1

  cut into wedges

• vine tomatoes↗2

  halved

• garlic cloves↗2
• dried chipotle chillies2 whole

  soaked in 100ml hot water, stems discarded (or use 2 tbsp chipotle paste)

• dried oregano↗1 tsp tsp
• ground cumin↗2 tsp tsp
• ground cinnamon↗1 tsp tsp
• cider vinegar↗2 tbsp tbsp
• sea salt flakes↗1 tsp tsp

  1

• ground black pepper↗½ tsp tsp

  ½

• corn tortillas↗small

  small

• guacamole
• tomato salsa
• hot sauce↗
• lime wedges↗
• chopped coriander

Step-by-step instructions

1. 1

   If your slow cooker has a sear or sauté function, turn it to high. Alternatively, heat a frying pan over a high heat. For the spice paste, char the onion and tomato pieces for 6-8 mins until blackened slightly and starting to soften, turning every few minutes. This will impart a smoky flavour. Put these and the remaining paste ingredients in a food processor and blitz until smooth.

2. 2

   Heat the oil in the same hot pan or slow cooker and fry the brisket for 5-7 mins until golden brown on all sides. Tip in the spice paste and stir, frying for 2-3 mins until fragrant. Transfer to the slow cooker if you’ve used a pan. Pour over enough beef stock to cover the meat, then add the bay leaves and cover with the lid. Cook on low for 6-8 hrs until the meat is tender and shreds easily using two forks. Simmer, uncovered, for an extra 30 mins to reduce the sauce if needed. Check for seasoning.

3. 3

   Shred the meat and stir it back into the thickened sauce. Serve the beef in the tortillas along with any toppings you like, with lots of lime for squeezing over.