Slow Cooker Beef Tacos
Calories |
516.2Cal |
| Protein | 39.6g |
| Carbs | 51.1g |
| Fat | 16.8g |
Ingredients: The ingredient amounts are for four servings.
- Small Tortilla 8
- Garlic Cloves 4
- Rice Vinegar 1 tsp
- Fresh Coriander to serve
- Pomegranate 125g or 4.4oz
- Beef Chuck 600g or 21oz
- Chicken Stock 300ml or 10.2fl oz
- Honey 3 tbsp
- Hosin 3 tbsp
- Soy Sauce 2 tbsp
- Sesame Oil 1 tsp
- Chilli Flakes 1 tsp
- Orange Juice 1 tbsp
- Thai Basil handful
- Cornflour 1 tbsp
- Salt & Pepper to taste
Instructions:
Season the beef with salt and pepper. Heat a frying pan over medium heat, spray
with low-calorie oil, then add the beef and sear for 1–2 minutes to seal.
Transfer the beef to the slow cooker with all the remaining ingredients. Cook on
high for 5–6 hours or low for 8 hours, basting the beef a few times throughout if
you can.
If you’d like a thicker sauce, stir in cornflour slurry at the end and let it cook until
thickened.
Remove the beef and shred with two forks, then return it to the pot and toss in the
sauce to coat. Alternatively, keep it separate and serve the sauce on the side for
dipping.
Pile the beef into small tacos and finish with fresh coriander and pomegranate
seeds.
