American pulled beef with apple slaw

Total Time
We’ve created a better-for-version of everyone’s favourite American style dish. Combine the tender, spiced beef and sweet slaw together in tortillas for a yummy dinner with the family.
  • Beef, skirt steak
    400 g, (Buy 500g), fat trimmed, cut into 4 pieces
  • brown onion
    1 medium, thinly sliced
  • garlic
    1 clove(s), crushed
  • ground paprika
    2 tsp, sweet
  • ground cumin
    1 tsp
  • ground chilli
    ½ tsp
  • dried oregano
    1 tsp, ground
  • canned diced tomatoes
    400 g
  • worcestershire sauce
    2 tbs
  • Vinegar, apple cider
    1 tbs
  • dijon mustard
    1 tbs
  • brown sugar
    1 tbs
  • Cabbage, red, raw
    1 cup(s), (1/4 small), finely shredded
  • Apple, granny smith, unpeeled, fresh
    1 medium, cut into matchsticks
  • radish
    4 individual, cut into matchsticks
  • fresh mint
    ¼ cup(s), plus extra sprigs to serve
  • low-fat mayonnaise
    2 tbs
  • oil spray
    1 x 3 second spray(s)
  1. Lightly spray a large non-stick frying pan with oil and heat over high heat. Season beef with salt and pepper. Cook for 2 minutes each side or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
  2. Cook onion in same pan over medium heat, stirring, for 5 minutes or until softened. Add garlic, paprika, cumin, chilli and oregano and cook, stirring, for 1 minute or until fragrant. Add tomatoes, Worcestershire, vinegar, mustard and sugar and bring to the boil.
  3. Pour tomato mixture over beef in slow cooker. Cook on low for 6 hours (or high for 3 hours). Remove beef from cooking liquid. Using 2 forks, coarsely shred beef and return to sauce.
  4. Combine cabbages, apple, radish, mint and mayonnaise in a large bowl. Gently toss to combine. Serve coleslaw with extra mint and pulled beef.
SERVING SUGGESTION: Wholegrain tortillas.

Start eating better than ever!