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A pan of home cooked slow cooked pulled beef.

Slow Cooked Mexican Pulled Beef - US Cups

Robyn
This flavour-packed slow cooked pulled beef recipe is rich and meltingly tender. It is great for batch cooking and freezer friendly too.
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Prep Time 16 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 46 minutes
Course dinner
Cuisine Mexican
Servings 8 -10 people
Calories 355 kcal

Equipment

  • large Dutch oven or heavy based oven-proof pan with lid

Ingredients
  

Spice Mix

  • ¼-½ teaspoon chilli powder * see notes below
  • 2 teaspoons paprika
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Beef

  • 1-2 tablespoons olive oil
  • 1 kg chuck steak or other stewing beef such as brisket
  • 1 onion roughly chopped
  • 4 cloves garlic minced
  • 1 tablespoon tomato puree / tomato paste
  • 3 c chicken stock or vegetable stock
  • 14 oz can crushed tomatoes
  • 1 teaspoon brown sugar optional
  • 2 bay leaves
  • 1 tablespoon lime juice

To serve (optional)

  • cooked rice
  • fresh coriandar
  • avocado diced

Instructions
 

Make The Spice Mix

  • Mix the chilli powder, paprika, smoked paprika, dried oregano, ground cumin, ground coriander, garlic powder, onion powder salt and black pepper together.
  • Cut the beef into large cubes and sprinkle with the spice mix. Stir well to coat.

Cook The Beef

  • Preheat the oven to 160℃ fan / 180℃ / 356 ℉.
  • Heat 1 tablespoon oil in a heavy based pan and brown beef on all sides, in batches. Once brown, remove to a plate.
  • Add the other tablespoon of oil if needed, and cook the onion in the same pan over a medium heat for 5-7 minutes, until soft. Add a splash of water if the onion / bits of beef spice mix are catching.
  • Add the garlic and cook 1 minute then add the tomato puree / paste and any of the remaining spice mix if you have it, and cook for 30 seconds.
  • Pour in the stock and tomatoes and add the brown sugar and bay leaves. Return the beef to the pan along with any juices and bring to the boil.
  • Put the lid on. Place the beef in the preheated oven for 3-3½ hours, until the beef is tender.
  • Shred the beef with two forks, stir through the lime juice, and serve.
  • Store any leftovers in the fridge for up to 3 days, covered. Freeze for up to 4-6 weeks.

Notes

*Chilli powder quantity - ¼ teaspoon provides a slight kick that isn’t too noticeable but adds a nice heat. ½ teaspoon - you notice the kick! My son still ate it when I tested it, but he likes spicy foods.
Nutrition based on 8 servings.
Serving Idea: We like to serve the pulled beef spooned over rice with cubed avocado and sliced cucumber on the side for a simple dinner, but you can use it in tacos, on nachos, in wraps, to make burgers...it can make so many different dinners!
 
INGREDIENT NOTES
  • Beef – use a cut of beef like chuck steak or stewing beef that benefits from a long slow cooking.
  • Spices – the spice list may seem long, but it is made up of spices that are commonly used in many dishes it and takes just minutes to mix together.
  • Lime – this is optional, however the sharp lime juice cuts through the richness of the meat so I do recommend adding it.

Nutrition

Calories: 355kcalCarbohydrates: 11gProtein: 27gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 88mgSodium: 575mgPotassium: 759mgFiber: 2gSugar: 5gVitamin A: 665IUVitamin C: 7mgCalcium: 62mgIron: 4mg
Keyword pulled beef, slow cooked beef

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