Mexican Shredded Beef

Taco Seasoning

1.5kg beef chuck or brisket (or any other slow cooking beef) cut into 4 pieces

5 garlic cloves, minced

1 onion , diced (yellow or white)

3/4 cup (185 ml) orange juice

2 tbsp lime juice

400g can crushed tomatoes

2 cups (500 ml) beef or chicken broth/stock

1/2 cup (125ml) water

Salt and pepper

1. Combine the Spice Mix ingredients in a bowl. Sprinkle 2 tablespoons over the beef and pat so it sticks.

2. Place all of the rest of the ingredients in the crock pot.

3. Cook on low for 8 hours. 

4. Remove the beef from sauce, shred with 2 forks. 

5. Leave the sauce to simmer with the lid off for 10 to 15 minutes to reduce and thicken to your taste. Adjust salt to taste. Optional: puree with stick blender to make it smooth.

6. Toss beef back into the sauce.

7. Transfer beef into large dish and serve.