Emma, who has a dream job working at Black Pearl Epicure, shared this recipe with me after reading about my attempt at Drip Beef. I absolutely love the idea of drip beef/pulled beef being used in a taco and dressing it up with guacamole and sour cream. It was drippy, delicious and would feed a crowd.
This is best made the day before serving. Emma also suggests using whole spices, toasting them and then grinding them up for optimal flavour.
For the chipotle peppers in adobo sauce I just used my homemade chipotles en adobo but you can buy them in Brisbane from Black Pearl Epicure and I’ve seen them at Pennisi Cuisine at Woollongabba.
This makes a lot of beef and I used the leftovers to make a superb chilli con carne the next day. The shredded beef doesn’t look pretty but it is tasty.
pulled beef tacos
2kg blade beef roast
1 large onion, thickly sliced
4 cloves garlic, chopped
3 x chipotle in adobo chopped
1 teaspoon ground cumin
1 teaspoon sweet smoked paprika
handful of coriander stalks
375ml beef stock
4 ripe avocados
1 small tomato, chopped
half a small red onion, chopped
1 green fresh jalapeno, chopped, deseeded
juice from half a lime
salt and pepper
1 tablespoon sour cream
Preheat oven to 140 degrees C. Trim the meat of any excess fat.
In a large pot (French oven, tagine, slow cooker, pressure cooker, whatever you have that is oven proof with a lid) gently saute the onions in some olive oil then add the chillies, garlic, spices and coriander stalks. Gently cook for 2 or 3 minutes then add the beef. Pour over the stock and bring to a simmer. The meat won’t be fully submerged. Adjust seasoning to taste in stock if need be. Pop the lid on the pot and put into the oven to cook for 6 hours, turning the beef over halfway through cooking.
Once cooked pull out of the oven and allow to cool slightly before using 2 forks to shred the beef up, allowing the beef to soak up all the juices. When fully cool pop into the fridge until the next day.
For the guacamole, use a mortar and pestle to pound up the jalapeno, tomato and onion to a chunky sauce. Add the avocados and give a rough mash. Add lime juice, sour cream and season to taste.
To serve, heat up the beef (2kg is a lot of beef so only heat up what you will need) and let everyone help themselves along with soft tacos, guacamole, grated cheese, shredded lettuce, coriander, sour cream, sliced tomatoes and Tabasco sauce. Oh and Emma highly recommends napkins!