Serves: 10 Plus

Preparation time: 20 minutes

Cooking time: 3 hours

Skills needed: Medium

You will need:

2 kilograms Winter Creek Farm chuck steak or rump steak or oyster blade or a combination of all cut into large chunks

2 tablespoons neutral flavored oil, such as grape seed or canola

Salt and fresh ground black pepper

4 cloves garlic, smashed

1 tablespoon tomato paste

1 tablespoon chili powder

1 tablespoon ground coriander

1 tablespoon ground cumin

2 bay leaves

2 cinnamon sticks

Tortillas, warmed ( hard or soft shell depending on your preference)

Taco toppings such as avocado, onion, cilantro, lime, tasty cheese, sour cream and shredded iceberg lettuce

Note The secret to the best shredded beef is to cook it low and slow in the oven.


Pre heat oven to 135 degrees Celsius and heat a large solid Le chesseau or similar heavy based pot with a lid over medium-high heat on the hotplate.

Generously season both sides of the beef with salt and pepper. Add oil to hot pot. Add beef and cook, turning occasionally, until beef is well browned on all sides, about 8 minutes.

Add garlic, tomato paste, and the spices to the pot. Then, add the water so it comes up about three-quarters of the way up the side of the beef. Stir then cover with lid and cook in the oven until the meat is very tender, 2 1/2 to 3 hours.

Transfer the meat to a bowl, and let it cool, then shred it with a fork. Strain the cooking liquid and skim off the fat that has collected at the surface. Place the liquid back into the pot and bring to a simmer over medium-high heat on the stove. Cook until reduced by about half. Taste the liquid and adjust with more salt or pepper. Pour liquid over the shredded beef. Serve with taco shells or soft tortillas and toppings such as tasty cheese, sour cream, fresh tomatoes, avocado, and iceberg lettuce.