Mexican Slow Cooked Beef

Ingredients : 

Meat Marinade

2 tsp Mexican Seasoning, (see related recipe)

1 clove garlic, peeled

1/2 large red chili

1 tbsp lime juice

pinch salt

Beef Ingredients

1 kg gravy beef, large dice

1 brown onion, peeled, halved

50 g olive oil or ghee

1 ardmona tin chopped tomatoes

1 tablespoon tomato paste

1 tablespoon vegetable stock concentrate

2 tablespoon mexican spice seasoning

Preparation

Add garlic and chili to TMX. chop speed 6, 3 seconds.

Add lime juice and meat and mix on reverse speed 3.

Remove from bowl and marinade meat for a minimum of 3 hours - overnight.

 Add onion to TMX bowl. Chop speed 6, 3 seconds. Scrape bowl down.

Add oil to TMX. Cook for 6 minutes, speed 1, varoma. MC OFF.

Add tin tomato, tomato paste, vegetable stock concentrate and 2 tbsp mexican spice mix. Cook for 8 minutes, speed 2, varoma. MC ON unless you want a mess!

Blend on speed 10 for 10 seconds. *****MC ON*****

Scrape bowl down and add marinaded meat. Mix through sauce with spatula.

Cook for 30 minutes, speed slow, reverse. 80 degrees. MC ON.

Once meat has finished cooking, transfer to a casserole dish, cover with alfoil and continue to cook for 2 hours at 150 degrees in the oven. With 20 minutes to go, remove alfoil.

Tip

While the beef is finishing off in the oven, create rice, guacamole and tortillas to serve with :)

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