Texan Pulled Beef Heat oil in a large frying pan over a high heat and cook the beef for two minutes each side, or until browned
Transfer to a slow cooker Add onion, carrot, celery and garlic to the pan and stir for five minutes Add oregano, cumin, paprika, and chilli powder Cook for another minute Then add this to the slow cooker
Add beans, tomato, stock, and maple syrup Stir to combine, then cover and cook for six hours on low, or four hours on high Transfer the beef to a bowl Then use two forks to coarsely shred Return the pulled beef to the bean mixture and season
Serve topped with sliced chilli and coriander, with warm tortillas on the side This is perfect on a cold winter's day
HIGHLY RECOMMENDED
