Photo of Shredded beef and pickled cabbage soft tacos by WW

Shredded beef and pickled cabbage soft tacos

10
10
10
SmartPoints® value per serving
Total Time
3 hr 45 min
Prep
25 min
Cook
3 hr 20 min
Serves
6
Difficulty
Moderate
Holy Guacamole, it's party time! Take your tastebudsto Mexico with this flavour filled dish.

Ingredients

Olive oil

1 tbs

Lean beef blade steak

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

Red cabbage

3 cup(s), (240g), finely shredded

Red onion

½ medium, very thinly sliced

Vinegar

2 tbs, apple cider, extra

Mini tortilla

10 mini, (10x25g)

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.