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olive oil beef shin beef stock tomato puree red chilli chilli sour cream lime crusty buns gem lettuce handful of coriander
Viewed: 111 - Published at: 4 years agoIngredients
- 1 splash olive oil
- 300 g (10.6oz) beef shin or other slow-cooking cut, cut into chunks
- 300 ml (10.6fl oz) cups beef stock
- 1 splash of beer (optional)
- 1 tbsp tomato puree
- 1 dried red chilli
- 1 chipotle chilli, or 1 tsp hot smoked paprika or chipotle paste
- 2 tbsp sour cream
- 0.5 lime, juice only
- 2 crusty buns
- 1 Little Gem lettuce, shredded
- 1 handful of coriander
Method
- Heat a little oil in a saucepan and brown the beef all over, seasoning with salt and pepper.
- Add the beef stock, beer (if using), tomato puree and dried chilli and bring to a boil.
- Simmer for a minute or two, then cover and cook for 1 1/22 hours over a low heat, stirring every now and then.
- Once tender, rest for 10 minutes, then shred the meat with a pair of forks.
- Cool.
- Meanwhile, boil the kettle and pour over the chipotle chilli, if using.
- Leave for 10 minutes, then chop finely.
- Stir through the sour cream, along with the lime juice.
- Pack the buns with the cooled beef and lather with the spicy sour cream.
- Finish with shredded lettuce and coriander.
- Serve.
- You can also wrap the buns tightly in clingfilm and store in the fridge for up to a day.
