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Slow Cooked Pulled Mexican Beef


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Ingredients

6 portion(s)

Slow Cooked Pulled Mexican Beef

  • 1000 grams brisket, excess fat trimmed
  • 400 grams chopped tomatoes
  • 5 cloves garlic
  • 1 onion, cut into quarters
  • 20 grams olive oil
  • 4 tsp taco seasoning
  • 1 tsp salt
  • 2 tsp dried thyme
  • 1 heaped teaspoons meat stock paste
  • 50 grams apple cider vinegar
  • 40 grams Worcestershire sauce
  • 50 grams Dark Brown Sugar
  • 50 grams Barbecue Sauce
  • 1 fresh red chilli, finely chopped
  • 250 grams water, tepid
  • 6
    6h 30min
    Preparation 30min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

  1. Add garlic, onion and oil to the Closed lid and chop 3 sec/ speed 6. Scrape down the sides of the Closed lid.

    Saute for 2 min/120 degrees celcius/speed 1.

    Add to Closed lid taco seasoning, salt, thyme, meat stock paste, tinned tomatoes, apple cider vinegar, worcestershire sauce, sugar, barbeque sauce, and chilli. Cook for 15 min/120 degrees celcius/speed 1. Remove sauce from the Closed lid and set aside.

    Insert the blade cover. Add water and place the beef in the Closed lid and add reserved sauce back to the Closed lid. Select the slow cook mode, 6 hours/95 degrees celcius.

    Remove the beef from the Closed lid and place in a large bowl and use two forks to pull the beef to the desired texture OR you can place in the Closed lid and shred 5 sec/Counter-clockwise operation/speed 3.

    Once the meat has been shredded, remove the blade cover from the Closed lid and pour half of the sauce into the meat and stir through. You can use more or less sauce if desired.


    Serving Suggestions:
    Use this recipe for 'Fakeaway Friday' and make burrito bowls with your choice of filling (e.g. tomato, charred corn, avocado, rice, black beans, cheese sour cream)
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Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
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Tip

To make your own Meat Stock Paste, refer to Cookidoo for the recipe.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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