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.


  • 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


  • 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!!!
  • Burrito bowls. Brown rice, beef, shredded red cabbage, lettuce, corn, tomatoes, grated cheese and grilled soft taco shells.
Rachelle xx


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