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Pulled Beef Taco, tender beef in tortilla with coleslaw and coriander
Mouthwatering pulled beef tacos topped with fresh lime and coriander

Slow-cooked pulled beef tacos

Author: Flavelo
Recipes Main Courses Quick Meals
Patience yields roses, or in this case, butter-soft, shredded beef. The essence of 'pulled beef' is low-temperature, long-time braising. Beef shoulder is full of connective tissue (collagen), which turns into gelatin under the influence of heat and moisture. This gelatin makes the meat juicy and sticky.
🕒 Prep Time 20 mins
🍳 Cook Time 3 hrs 30 mins
⌛ Total Time 3 hrs 50 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Mexican / Tex-Mex

Ingredients

Equipment Needed

  • Ovenproof dish with lid (Pyrex or cast iron)
  • Two forks for shredding

Allergen Information

⚠️ Cereals containing gluten
⚠️ Mustard

Instructions

1 ✓

Seasoning meat: Preheat the oven to 150°C. Wipe the meat dry, brush thinly with oil, and rub thoroughly with the spice mix everywhere.

Tip: Massage the spices into the meat to form a flavourful crust.
2 ✓

Bedding: Scatter the coarsely chopped onion and garlic on the bottom of the roasting dish. Lay the meat on top. Pour the stock underneath (not on the meat, so as not to wash off the spice!).

Tip: The onion lifts the meat so it doesn't burn, and flavours the steam.
3 ✓

Slow roasting: Cover tightly (with lid or double-folded aluminium foil). Roast for 3 - 3.5 hours.

Tip: Do not keep opening it! The steam must stay inside for tenderness.
4 ✓

Pulling: Remove the meat (set juices aside!). Shred into strands with two forks. If soft enough, it almost falls apart by itself.

Tip: Remove larger pieces of fat or gristle if any remain.
5 ✓

Juicing up: Mix the BBQ sauce and a little of the reserved roasting juices into the pulled meat. Put back in the oven uncovered for 10 minutes to brown the top a little.

Tip: This makes the meat juicy yet crispy at the edges.
6 ✓

Serving: Pile the meat onto warm tortillas, squeeze lime over it, sprinkle with coriander.

Tip: The sour lime cuts through the fattiness of the meat.

Recipe FAQ

The meat doesn't fall apart.
It hasn't cooked enough yet. Collagen transformation is time-dependent. Put it back for another 30 minutes.
The meat dried out.
It wasn't covered properly, and the steam escaped. Replenish the liquid!

Ingredients

  • 1 kg Beef shoulder or neck (whole)
  • 2 tbsp Taco spice mix (cumin, chilli, paprika, oregano)
  • 2 dl Beef stock (or water)
  • 1 head Red onion
  • 3 cloves Garlic
  • 100 ml BBQ sauce (for the end)
  • 8 pcs Tortilla wraps (corn or wheat)
  • 1 serving Fresh coriander and lime
  • 1 tbsp Oil