This Slow Cooked Pulled Beef recipe is a must try. It’s tender, succulent, and packed with so much flavour.
I got a new slow cooker for Christmas and I have yet to use it. I know! I feel bad about it as I wanted to make so many new slow cooker meals this winter and as we are approaching Spring, I have only done a few.
So, it is time to get the slow cooker going and you can expect lots more slow cooker recipes from me soon.
If you haven’t got a slow cooker, I would really recommend getting one. You can pick them up really cheaply and just throw all the ingredients in in the morning, put it on low and 8 hours later (or put it on high for 4 hours) you have dinner. Perfect if you don’t have much time to spend in the kitchen. Plus, the house smells amazing whilst it is cooking.
I have never made shredded beef tacos before, so I thought this would be a good opportunity to make them in the slow cooker. Apart from the beef, it only used ingredients that I already had in the house, so it was a budget friendly meal too. Of course I had to serve it with my *apparently now famous* Mexican coleslaw – it kind of became my signature dish without me even intending it to – I can’t believe how popular it is.
How to make Slow Cooker Pulled Beef – serves 4:
Slow Cooked Pulled Beef
- 400 g beef brisket
- 1 large onion sliced
- 400 g chopped tomatoes
- 1 tbsp garlic powder
- 1 tsp paprika
- 1 tsp chilli powder
- 1 lime juice only
- 1 tsp cumin
- 1 pinch sea salt and black pepper
- Put all of the ingredients into your slow cooker and stir and put on high for 4 hours or low for 8 hours.
- Once it is cooked, shred the beef using 2 forks.
- We then had ours in tacos with Mexican coleslaw