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Slow Cooked Mexican Pulled Beef
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Slow Cooked Mexican Pulled Beef

Our slow cooked Mexican pulled beef is deliciously rich in flavour and melts in your mouth. Simply serve over rice or fill in tacos or burritos with your favourite fillings.

Makes 6-8
Prep Time 10 minutes
Cook Time Slow cooker low 7-8 hours
Easy As
Ingredients
2 Tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 tsp Gregg's Ground Coriander
1 tsp Gregg's Ground Cumin
½ tsp Gregg's Chilli Flakes
½ tsp Gregg's Ground Smoked Paprika
2 x 400g cans Wattie's Tomatoes Chopped in Juice
1 tsp Gregg's Rubbed Oregano
1 Tbsp brown sugar
½ tsp salt
Black pepper, to taste
1Kg shin on the bone cut into large pieces (bone in)

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Chopped Tomatoes in Juice

Vine-ripened in Hawke's Bay and picked when perfectly ready, these tomatoes are chopped and blended in their own juices to bring you only the best.

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Method
Step 1
Mexican Sauce:
Step 2
Heat the olive oil in a medium/large saucepan. Add the onion and cook over a low heat until onion softens, stirring regularly.
Step 3
Add garlic and cook a further minute. Add Gregg’s Ground Coriander, Gregg’s Ground Cumin, Gregg’s Chilli Flakes and Gregg’s Ground Smoked Paprika and stir until the spices smell fragrant. Pour over Wattie's Tomatoes Chopped in Juice and add Gregg’s Rubbed Oregano, brown sugar and salt. Stir while bringing to the boil. Reduce heat to a low simmer. Cook for 30 minutes with the lid off, stirring occasionally making sure the sauce does not reduce too much. Remove from the heat.
Step 4
Transfer sauce to a blender or food processor and blend until smooth. Taste and season with a little extra salt and black pepper if necessary.
Step 5
Slow Cooked Mexican Pulled Beef:
Step 6
Preheat the slow cooker onto low. Heat the Mexican Sauce on the stove top or microwave until hot.
Step 7
Place the shin beef into the slow cooker. Pour over the hot sauce. Cover. Cook on low for 7-8 hours, until the meat falls from the bones. Remove the meat from the sauce. Shred the meat with 2 forks.
Step 8
If necessary pour the remaining sauce into a saucepan. Reduce over a medium to high heat until you have approximately 1 cup of sauce remaining. Add the meat to the sauce.
Step 9
Fill tacos or burritos with the meat. Add you favourite fillings – shredded lettuce, tomato, avocado and top with salsa. Alternatively serve over rice.
Tips
The Mexican pulled beef can be cooked in the oven. Cook at 140°C (fan assisted) or 150°C (conventional) for 4 ½ - 5 hours. Check after 3 hours. If sauce has thickened and reduced too much add a little extra water.
To freeze: allow meat sauce to cool. Spoon into airtight containers. Cover and freeze. Can be frozen for up to 1 month.
Switch It Up
Add a little extra fresh chopped chilli if an extra chilli kick is wanted.
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Servings
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 tsp Gregg's Ground Coriander
1 tsp Gregg's Ground Cumin
½ tsp Gregg's Chilli Flakes
½ tsp Gregg’s Ground Smoked Paprika
2 x 400g cans Wattie's Tomatoes Chopped in Juice
1 tsp Gregg's Rubbed Oregano
1 Tbsp brown sugar
½ tsp salt
Black pepper, to taste
1 Kg shin on the bone cut into large pieces (bone in)
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