Slow cooked Mexican beef

I am loving my multicooker. Any dinner that I can just set up and leave is a winner in my book and this super simple slow cooked Mexican beef is just that.

I normally buy a bigger piece of beef so we can have the beef for 2 nights (because who doesn’t love leftovers). You can use this beef for tacos, burrito bowls, burritos, nachos or even a quick Mexican salad. Below is the recipe I use. If you would like an even easier alternative you can forget the cumin, salt and pepper and just use a packet of taco seasoning.

Ingredients:

Medium beef brisket or chuck roast
Cooking oil
1 diced white onion
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. cumin
1 teaspoon garlic
1 can diced tomatoes
1/2 chopped capsicum
¼ cup chopped corriander (optional)
1-2 jalapenos, sliced (exclude if you don’t like spice)
1 litre beef or vegetable stock

Method:

Set multicooker to brown add the cooking oil. When the cooking oil is hot, brown the beef, onion and garlic.
Once brown. Switch the slow cooker to slow cooker mode.
Add remaining ingredients to the slow cooker.
Cover and cook on low for 5-6 hours on high.
When the cooking time is done, remove the meat and shred using forks. Discard any fat.
Remove any fat from the slow cooker and leave about a cup of juices, add the meat in back into the slow cooker in the reserved juice. Enjoy!!!