The Pure Stock Co has developed this recipe in collaboration with Veysey's Butchers in Cullompton to provide an alternative filling for your tacos, using a highly underrated and versatile cut of beef. The combination of coating the meat in a lightly spiced rub and slow cooking in pure beef stock creates an amazingly tasty beef filling. Load your taco and go!
(Serves 4 to 6)
Ingredients
- 800 g Grass-fed Shin of Beef
- 500 ml Pure Beef Stock
- 400 g Tin Chopped Tomatoes
- 2 Medium Onions diced
- 1 Whole Head of Garlic crushed
- 150 ml Orange Juice
- 2 lime (juice)
For the rub
- 3 tsp Oregano
- 2 tsp Smoked Paprika
- 1 1/2 tsp Ground Coriander
- 1 tsp All Spice
- 1 tsp Chilli Powder
Instructions
- Mix all the spices and herbs together. Season the beef shin with salt & pepper and then dredge them in the spice mix.
- Put a pan a high heat with a good splash of oil and sear the shin in the pan until a good colour is achieved on both sides and all the meat is browned.
- Remove the meat and place to one side. Add the onions to the pan, lower the heat and soften with a little colour.
- Add the meat back into the pan with the onions then add all the other ingredients.
- Bring the dish up to the boil cover with a lid and simmer gently for up to 4 hrs or until the meat is tender.
- Once tender, carefully remove the meat from the pan. At this point start to reduce the sauce in the pan.
- Carefully shred the meat, removing any fat and sinew. Add the meat back into the reduced sauce (thick enough to coat the meat).
- Now you are ready to fill those tacos! Tip: Any leftover meat can be kept chilled for up to 3 days and added to pasta for another tasty meal.