Servings: 6 | Prep time: 20 mins | Cook time: 4 hour slow cook
Nutritional information: (average serve)
- Calories: 815
- Protein: 59g
- Carbs: 16g
- Fat total: 59g | Sat fat: 18g
Ingredients:
INGREDIENTS FOR BEEF:
1.5kg beef chuck roast (cut off excess fat)
1 Tspn Taco Seasoning (try to get no sugar seasoning)
2 tsp. olive oil (depending on your pan)
2 cans (approx. 120ml can) diced green chiles with juice
INGREDIENTS FOR CABBAGE SLAW AND DRESSING:
1 small head green cabbage
1/2 small head red cabbage
1/2 cup thinly sliced green onion
6 Tspn mayo
4 tspn. fresh squeezed lime juice
2 tspn. (or more) Green Tabasco Sauce
INGREDIENTS FOR THE AVOCADO SALSA:
2 large avocados, diced
1 medium Poblano (Pasilla) pepper, diced very small
1 Tspn fresh-squeezed lime juice
1 Tspn extra-virgin olive oil
1/2 cup finely chopped cilantro (or use thinly-sliced green onion if you’re not a cilantro person)
Method
Step 1
Trim all visible fat and any undesirable parts from the chuck roast and cut into thick strips.
Step 2
Rub strips of beef with the taco seasoning. Heat the oil in a large, heavy frying pan and brown the beef well on all sides. (Don’t skip this step; the browning adds a lot of flavour.)
Step 3
Put the strips of browned beef in the slow cooker and pour in the diced green chiles and juice from the cans.
Step 4
Cook on high for 3-4 hours, or until the beef shreds apart easily. (If you’re going to be out you can also cook this for 6-8 hours on low.)
Step 5
When the beef is done, use a large slotted spoon to remove it to a cutting board, leaving the liquid in the slow cooker. Shred the beef apart with two forks and put it back in the slow cooker to absorb the liquid and keep warm while you make the cabbage slaw and salsa.
Step 6
Cut the cabbage into very thin strips. Slice the green onions.
Step 7
Whisk together the mayo, lime juice, and Green Tabasco Sauce to make the dressing. (Taste to see if you want more lime or Green Tabasco and adjust to taste.) Then put the cabbage and green onions into a bowl and toss with the dressing.
Step 8
Peel and cut up the avocado, place in a bowl, and toss with the lime juice. Finely chop the cilantro (or green onion) and the Poblano chile and add it to the avocado. Drizzle in the olive oil and gently toss again.
Step 9
To assemble the bowl, put a layer of the slaw, then a generous amount of the spicy beef, topped by a couple of spoonful’s of the avocado salsa. You can serve this with extra Green Tabasco for those who wanted a little more heat.
Leftovers –
If this makes more than you’ll eat at one time, only dress the amount of cabbage you’ll be using. Refrigerate the ingredients individually and then warm the beef and toss the cabbage with the dressing when you want to eat the leftovers.