SOFTLY SOFTLY...
The Australian Women's Weekly Food|Issue 73 2021
These slow-cooker recipes for succulent, meltingly tender pulled meats are perfect fodder for your freezer, too.
SOFTLY SOFTLY...
SHREDDED BEEF TACOS

PREP + COOK TIME 6 HOURS 10 MINUTES SERVES 6

1kg piece beef chuck steak

30g packet taco seasoning mix

1 baby cos lettuce

12 mini flour tortillas (300g)

½ cup (120g) sour cream

1 Heat a 5-litre (20-cup) slow cooker on LOW. Rub beef with seasoning mix and place in cooker. Pour 1 cup (250ml) water over beef; cook, covered, for 6 hours.

2 Remove beef from slow cooker. When cool enough to handle, shred meat coarsely using two forks. Discard half the liquid from the slow cooker. Season remaining liquid to taste.

3 Meanwhile, trim and wash lettuce. Shred lettuce or leave the leaves whole.

4 Warm tortillas following packet directions. Top tortillas with lettuce, beef and sour cream; drizzle with a little of the cooking liquid. Season and serve.

Test Kitchen Notes

Storing

Refrigerate beef mixture at end of step 2 in an airtight container for up to 3 days.

Freezing Cool in the fridge in freezer-proof containers, leaving 2-3cm at the top for expansion. Label with the name, date, and number of serves; freeze for up to 3 months. Thaw in the fridge for 24 hours. Reheat in microwave. Continue recipe from step 3.

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