Ingredients

The following ingredients have 8 Servings
  • 3 pounds chuck beef (cut into 2)
  • 2 tablespoons Mexican Taco Spice
  • 1 tablepsoon coriander (ground)
  • 2 teaspoons salt
  • 4 tablespoons olive oil
  • 1 small onion (diced)
  • 2 cloves garlic (roughly chopped)
  • 1/4 cup lime juice
  • 1 tablespoon erythritol
  • 5 ounces tomato passata
  • 1/3 cup beef stock

Instruction

  • Place the beef into a bowl with the Mexican Taco Spice, coriander, salt, and olive oil, and massage the spices into the beef.
  • Leave to marinate for at least 2 hours, for best results leave overnight.
  • Place a large non-stick frying pan over high heat and saute the onion and garlic in the olive oil.
  • Add the lime juice and erythritol, stir well. Pour the mixture into your slow cooker.
  • Add the tomato passata and stock and mix well.
  • Add the beef and stir to coat in the sauce.
  • Cook on low for 7-8 hours until the beef can be shredded with a fork.
  • Remove the cooked meat, and pour the sauce into a saucepan.
  • Return the sauce to high heat to reduce by half.
  • While the sauce is reducing shred your beef with 2 forks.
  • Pour the reduced sauce over the beef and serve immediately.