Recipe of the day: Shredded Beef Tacos
This slow-cooked approach to creating taco fillings pays off hugely when it comes to sitting down at the table.
The sharpness of the pickled radish really works with the spicy kick of the shredded beef.
800g of good quality stewing beef (leg is good but check if your butcher has brisket)
2 red chillis
2 cloves of garlic
1 teaspoon of grated ginger
1 teaspoon of ground coriander
1 teaspoon of cumin seeds
2 teaspoons of smoked paprika
1 x tin of chopped tomatoes
250ml of beef stock
Salt and pepper
Start by heating a drizzle of oil over a medium to high heat in a large, oven-proof casserole dish that you have a lid for. Brown the beef in batches to seal in its flavour.
Meanwhile, finely dice the onion, chilli, garlic and ginger. Once you have browned all of the beef, set it aside and add a little more oil to the casserole dish. Fry the onion, chilli, garlic and ginger for 3 minutes, stirring constantly. Add the ground coriander, cumin seeds and smoked paprika. Stir really well and cook for a further minute before adding the chopped tomatoes and beef stock. Add a good pinch of salt and pepper. Finally add the beef back to the pot and bring the stew to a gentle simmer.
Heat your oven to 160°C/140°C/Gas Mark 3. Put the lid on your casserole dish and transfer the stew to the oven. Cook for 2 to 3 hours until the beef falls apart at the very sight of a fork, stirring it every once in a while to make sure the beef doesn't dry out. Serve a spoonful of beef on a soft tortilla topped with slices of avocado, sprigs of fresh coriander, a dollop of sour cream, a squeeze of fresh lime and a smattering of pickled radishes.