Description
Succulent slow-cooked beef chuck shredded and paired with a zesty, crunchy cabbage slaw and warm corn tortillas.
Ingredients
Scale
- 3 lbs beef chuck roast, cut into large chunks
- 2 tbsp vegetable oil
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups shredded green cabbage
- 1/4 cup fresh cilantro, chopped
- 3 tbsp fresh lime juice
- 12 corn tortillas
Instructions
- Heat oil in a large pot or Dutch oven over medium-high heat. Brown the beef chunks on all sides until deeply caramelized, then remove and set aside.
- In the same pot, add minced garlic, cumin, and smoked paprika. Sauté for 60 seconds until fragrant.
- Return the beef to the pot and pour in the beef broth and apple cider vinegar. Season with salt and pepper.
- Cover the pot and simmer on low heat for 6-8 hours (or use a slow cooker on low) until the beef is tender enough to fall apart with a fork.
- While the beef is cooking, toss shredded cabbage, chopped cilantro, and lime juice in a bowl. Season with a pinch of salt and let sit for 15 minutes.
- Remove the beef from the liquid and shred with two forks. Return the meat to the pot to soak up the remaining juices.
- Warm corn tortillas in a dry skillet until pliable.
- Fill tortillas with shredded beef and top with a generous portion of the cilantro lime slaw.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican-inspired