Prep Time: 25 minutes
Cooking Time: +- 4 hours
Serves: makes 16
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Pulled Beef Tacos and Chimichurri If the idea of homemade soft shell tacos filled with spicy pulled beef, pickled red onion, chimichurri and a dollop of sour cream floats your boat, this recipe right here is one to try. Whether you slow cook the beef on the stove top or in the oven until the meat falls apart or use a pressure cooker to save on time, it’s all good! The chimichurri and pickled onion is a must!

Pulled Beef Tacos with Chimichurri & Pickled Red Onion

Pulled brisket
1 kg Beef brisket
1 T (15 ml) smoked paprika
1 T (15 ml) dried oregano
1 ½ t (7.5 ml) ground cumin
1 t (5 ml) ground coriander
1 T (15 ml) cooking oil
1 large onion, sliced
4 cloves garlic, chopped
3 bay leaves
200 ml beef stock
1 x 400 g tin chopped tomatoes
Freshly ground salt and pepper to taste

Soft tacos:
2 c (500 ml) cake flour
1 t (5 ml) salt
1 t (5 ml) baking powder
1 t (5 ml) cumin seeds
25 g butter
+- 180 ml cold water
Extra flour for rolling

Chimichurri sauce:
2 c (30 g) Italian parsley leaves
½ c (10 g) oregano leaves
4 fat garlic cloves
+- 1 t (5 ml) smoked chilli flakes
¼ c (60 ml) red wine vinegar
+- 180 ml extra virgin olive oil

Pickled red onion:
1 small red onion, thinly sliced
2 T (30 ml) red wine vinegar
½ t (2.5 ml) sugar

Sour cream with coriander:
1 c (250 ml) sour cream
Juice and zest of 1 lemon
½ t (2.5 ml) smoked paprika
¼ c (60 ml) fresh coriander, chopped

Sliced chillies
Tabasco™ sauce

Heat a large heavy based casserole dish or pot ( I used an AMC Gourmet Roaster).

Rub the paprika, oregano, cumin, coriander and cooking oil onto the meat. Brown all sides until golden.
Add the onion, garlic, bay leaves, stock and chopped tomatoes. Cover and bring to the boil then reduce the heat to a gentle simmer to slow cook the meat for 4 hours. The meat can be slow cooked, covered, in a preheated oven at 160°C for the same amount of time.  A pressure cooker can be used, it will take +- 2 ½ hours over medium low pressure. When meat is ready, it should fall apart easily.

While the meat is cooking make the tacos: Place dry ingredients into a food processor. Add the butter and blitz until it resembles fine breadcrumbs. Slowly add the water while the motor is running until the mixture forms into a dough. Remove from the processor and use flour hands to knead the dough until smooth, elastic and not sticky. Divide into 16 balls. Flour your surface really well and use a rolling pin to roll out the small dough balls into what looks like mini tortillas. When ready to serve: Heat a dry frying pan. Then cook the soft tacos over medium heat until slightly bubbly and golden on both sides. This will only take a few seconds per taco. Keep warm covered in foil.

Chimichurri sauce: Place the herbs, garlic and chilli flakes in a food processor. Blitz until fine, add the vinegar and blitz for a few more seconds then add the oil in a slow steady stream while motor is running until it resembles a runny pesto sauce. Season to taste. Set aside in the fridge while meat is cooking.

Pickled onions: Mix the sliced onion, vinegar and sugar together and allow to stand while meat is cooking.

Combine the sour cream, lemon, paprika and coriander and set aside in the fridge while meat is cooking.

Remove cooked meat from the cooking liquid. Use 2 forks to pull the meat apart. Now add 1 c (250 ml) of the chunky cooking liquid. Season to taste.  Serve warm.

To serve: Fill the warm tacos with pulled brisket, chimichurri sauce, sour cream and pickled onions. Garnish with sliced chilli and for extra heat, drizzle with Tabasco™.

TIP: Cook the meat the night before for an easy supper Or pop in a slow cooker for the day and come home to tender beef.

 This recipe was developed for AMC Cookware in Crush Magazine Issue 46

pulled beef tacos and chimichurri




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