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From fajitas, to burritos, to stews, Mexican food is on trend. What’s the best cut to serve up any of these favourites? You could go mince, but our favourite is beef chuck steak...it’s the perfect choice for a slow cooked Mexican feast.
This inexpensive cut of beef doesn’t need tricky preparation or a lot of attention - all it needs is time. Just simmer gently for a couple of hours for the ultimate melt-in-the-mouth Mexican meal.
Slow cooked Mexican beef 101
Cook in the oven, on the stovetop, or in the slow cooker, it’s a great dish to make ahead of time and will taste even better the next day.
Cut the chuck into 3cm cubes. Trim away any fat.
Brown it in small batches, this will give the meat a good colour and a rich, deep flavour.
Saute onions and other vegies like carrots and celery until they just soften and begin to colour. The natural sugars in the onion and garlic will begin to caramelize giving the dish subtle undertones.
Add your Mexican flavourings - ground cumin, coriander, dried oregano and sweet paprika. Stir for a minute or two to let the flavours develop.
Add stock, or a mix or stock/tomato puree. As a guide, 1kg of chuck will need about 3-4 cups of liquid. The liquid should cover the meat by about 2-3cm in the casserole dish or slow cooker. A little more liquid may be needed if you cook it on the stovetop.
A fresh bay leaf or two will flavour the casserole as it cooks. Keep chopped coriander for adding just before serving.
Cook the chuck slowly, over a low heat on the stovetop or in a moderately-slow oven. The mixture mustn’t boil only simmer. Check the heat and regulate the heat up or down as needed as it cooks.
Make it in advance if you like, it will keep for 2-3 days in the fridge. Take care to reheat it well, the meat and the sauce must both be very hot before serving.
Serve with all your favourite Mexican sides... warm tortillas, shredded lettuce, sour cream, guacamole and jalapenos.
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