Slow cooker beef tacos

Ingredients

For 4 servings

• •1 c. à soupe vegetable oil
• •750 g-1kg brisket cut into large chunks (about 6cm pieces)
• •300 ml beef stock
• •2 bay leaves
• •1 onion cut into wedges
• •2 vine tomatoes halved
• •2 garlic cloves
• •2 whole dried chipotle chillies soaked in 100ml hot water, stems discarded (or use 2 tbsp chipotle paste)
• •1 c. à café dried oregano
• •2 c. à café ground cumin
• •1 c. à café ground cinnamon
• •2 c. à soupe cider vinegar
• •1 c. à café sea salt flakes
• •0.5 c. à café ground black pepper
• •small corn tortillas
• •guacamole
• •tomato salsa
• •hot sauce
• •lime wedges
• •chopped coriander

Method

1. 1.If your slow cooker has a sear or sauté function, turn it to high. Alternatively, heat a frying pan over a high heat. For the spice paste, char the onion and tomato pieces for 6-8 mins until blackened slightly and starting to soften, turning every few minutes. This will impart a smoky flavour. Put these and the remaining paste ingredients in a food processor and blitz until smooth.
2. 2.Heat the oil in the same hot pan or slow cooker and fry the brisket for 5-7 mins until golden brown on all sides. Tip in the spice paste and stir, frying for 2-3 mins until fragrant. Transfer to the slow cooker if you’ve used a pan. Pour over enough beef stock to cover the meat, then add the bay leaves and cover with the lid. Cook on low for 6-8 hrs until the meat is tender and shreds easily using two forks. Simmer, uncovered, for an extra 30 mins to reduce the sauce if needed. Check for seasoning.
3. 3.Shred the meat and stir it back into the thickened sauce. Serve the beef in the tortillas along with any toppings you like, with lots of lime for squeezing over.