- 1.5 kg beef brisket or chuck steak
- 1 Tbs ground cinnamon
- 1 Tbs ground cumin
- 1 Tbs smoked paprika
- 1 Tbs heaped dried oregano
- ½ bunch fresh coriander
- 1 lime cut in half
- 2 red onions, sliced
- 2 capsicums (red and/or yellow), sliced (optional)
- 700 g crushed tomatoes
- 1 Tbs sweetener (maple syrup, honey, brown rice syrup)
- 400 ml beef, chicken or vegetable stock/broth
- olive oil
- Salt & Pepper (be generous)
Turn oven on to 160 °C. In a small bowl combine the dried spices and herbs (cinnamon, cumin, smoked paprika and oregano).
Cut beef into large pieces (to fit into a large crock pot with lid or slow cooker) and rub in the prepared spice mix all over the meat. Season well with salt and pepper.
Sear the meat well on all sides with a bit of oil in your pot. Once browned all over, set aside.
In the same pot, drizzle extra oil (if needed) and gently sauté the onion and capsicum for a couple of minutes. Add the rest of the ingredients and stir well. Then submerge the seared beef into the sauce. Pop the lid on and transfer into the oven.
Cook for approximately 4-5 hours until fall apart tender.
Once ready remove the beef from the sauce and shred. Toss back into the sauce and serve as a delicious roast with potatoes and your favourite vegetables.
Allergy information: Dairy Free, Wheat Free, Gluten Free, Egg Free, Tree Nut Free, Soy Free.
LEFTOVER MAKEOVER I D E A S
Italian Beef Ragout: Mix through leftovers with finely chopped sautéed onion,
garlic, celery and carrots with additional crushed tomatoes (if needed) for an
Italian inspired dinner with gluten free pasta. Or simply reheat leftovers in plenty
Mexican Plate: Pile leftover shredded beef over red rice, dollop some guacamole
(just chopped up avocado, red onion, tomato, fresh coriander and lime) and corn
on the cob. Delicious!
Beef & Veggie Wraps: Using homemade gluten free wraps or lettuce leaves enjoy
leftover beef with shredded/grated vegetables and avocado for a quick and easy
meal. Or try quesadillas and tacos. The options are endless!