Shredded beef and pickled cabbage soft tacos
8
Points®
Total time: 3 hr 45 min • Prep: 25 min • Cook: 3 hr 20 min • Serves: 6 • Difficulty: Easy
Holy Guacamole, it's party time! Take your tastebudsto Mexico with this flavour filled dish.
Ingredients
Olive oil
1 tbs
Beef, blade steak, raw
800 g, (buy 1kg)
Brown onion
1 medium, chopped
Garlic
2 clove(s), crushed
Beef stock
1 cup(s), (250ml)
Canned diced tomatoes
400 g
Vinegar
¼ cup(s), (60ml), apple cider
Worcestershire sauce
1 tbs
Brown sugar
2 tsp
Dried chilli flakes
2 tsp
Flour tortilla(s)
10 small, (10 x 25g)
Red cabbage
3 cup(s), (240g), finely shredded
Red onion
½ medium, very thinly sliced
Vinegar
2 tbs, apple cider, extra
Extra light sour cream
½ cup(s), (120g)
Fresh coriander
1 cup(s), leaves
Instructions
1
Heat half the oil in a large heavy-based saucepan over medium-high heat. Add the beef and cook, turning occasionally, for 5 minutes or until browned. Transfer to a plate.
2
Add the remaining oil to the pan and reduce the heat to medium. Add the onion and cook for 5 minutes or until softened. Add the garlic and cook, stirring, for 30 seconds or until fragrant. Stir in the stock, tomato, vinegar, sauce, sugar and chilli flakes.
3
Return the beef to the pan. Cover and bring to a simmer. Simmer, over very low heat, for 3 hours or until tender, turning the meat twice during cooking.
4
Combine the cabbage, onion and extra vinegar in a glass or ceramic dish. Season with salt and toss to combine. Set aside for 20 minutes to pickle.
5
Shred the beef with 2 forks. Serve the shredded beef with the pickled cabbage, warm tortillas, sour cream and coriander.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.