Related Searches: Slow Cook Pulled Beef, Mexican Slow Cooked Beef
... on high for 2 hours, stir and reduce the heat to low for 4 hours, until the meat pulls apart easily. Serve scattered with fresh coriander. Categories: Slow cooker; Lunch; Dinner; Beef; Mexican; Brisket. Complexity: 1.
Ingredients: 1 tsp Mexican chilli powder, 0.25 cup coriander, 1 brown onion, 2 spring onions, 0.5 cup light sour ... tasty cheese, 6 tortillas, 250 g slow cooked pulled BBQ beef, 2 cloves garlic crushed. Method: Heat 1 tbs ...
... bean tacos, sprinkled with cheese and baked. You'll have them coming back for more!. Categories: Mince; Beef; Taco; Seafood free; Tree nut free; Egg free; Peanut free; Tomato; Mains; Sesame free; Mexican. Complexity: 3.
... from the bone. Remove from oven. Place a wire rack in a clean baking dish. Spray rack with oil. Place beef on rack. Transfer liquid from baking dish to a large saucepan. Bring to the boil over high heat. Reduce heat to ...
... yoghurt, 0.25 bunch mint leaves picked, roughly chopped. Method: Preheat oven to 220°C/200°C fan-forced. Rub beef with two-thirds of the garlic. Place rice, stock, onion and olives in a medium baking dish and stir to ...
... In another pan add some oil on medium to high heat and stir fry garlic and chilli for one minute. Add the beef mixture and stir fry for another minute. Then add the sauce and stir fry for about two minutes until all the ...
... extra balsamic glaze. Ingredients: 800 g whole cauliflower cut into floerts, 2 tbs fresh continental parsley chopped, 1 kg beef blade roast, 2 tbs balsamic vinegar glaze, 1 tbs dijon mustard, 3 tbs olive oil, 2 tbs fresh ...
... a plate. Add wine to dish and stir well to deglaze. Simmer rapidly for 15 minutes or until reduced. Return beef and vegetables to dish. Add herbs and stock then cover and bake for 2 hours. Add sweet potato to dish. Cook ...
... in a small pan over medium heat until hot. Pour into cooker over onion mixture and stir to coat. Pat beef dry with paper towel. Rub well with five spice powder. Place into cooker on top of onions. Peel 1 mandarin ...
... for a further 30 minutes or until vegetables are tender and beef is easy to pull apart. Remove thyme stems from sauce and discard. Roughly shred beef into large pieces, garnish with extra thyme and serve with Charred ...
... .33 cup extra virgin olive oil, 2 tbs balsamic vinegar, 2 tbs tomato paste, 5 garlic cloves roughly chopped, 1 kg beef rump steak cut into 4cm cubes. Method: Preheat oven to 150°C/130°C fan-forced. Place flour in a large ...
... on a cold day. Tuck into this hearty roast with family and friends. ; Ingredients: 4 cloves garlic crushed, 1.1 kg beef rib roast, 2 tbs thyme leaves chopped, 2 tbs olive oil, 1 pinch salt, 1 pinch pepper, 4 potatoes, 3 ...
... .5 cup continental parsley, 2 tbs extra virgin olive oil, 2 sheets puff pastry, 1 tbs Dijon mustard, 400 g beef sizzle steaks, 20 g sage, 80 g pistachios, 120 g mozzarella. Method: Place carrot, currants and vinegar in a ...
... olive oil in wok. Stir-fry onion, ginger and capsicum for 2 minutes or until onion has just softened. Return beef to wok with soy mixture and kale. Stir-fry for 2 minutes or until sauce has thickened and kale has wilted ...
... garlic is fragrant. Reserve 1/4 cup onion mixture. Transfer remaining onion mixture to a 5.5L slow cooker. Place beef in a shallow bowl. Add flour and toss to coat. Reheat remaining oil in same pan over high heat. Cook ...
... Season and toss well to coat. Heat half the oil in a large casserole dish over medium-high heat and cook beef, shaking off excess flour, in batches, for 4-5 minutes or until browned. Set aside on a plate. Heat remaining ...
... sauce, 1 tbs light Soy sauce, 1 apple grated. Method: Preheat the oven to 180°C (160° fan-forced). Place beef in a large snap lock bag or dish, add half the oil, season and mix well. Heat a large ovenproof casserole dish ...
... remaining oil in same casserole dish over medium heat. Add onions and cook for 4-5 minutes or until softened. Return beef to pan, add stock and bring to the boil. Reduce heat to medium-low and simmer, covered, for 1 hour ...
... g can chickpeas drained, rinsed, 150 g baby spinach leaves. Method: Preheat the oven to 180°C (160° fan-forced). Place beef in a large snap lock bag or dish, add half the oil, season and mix well. Heat a large ovenproof ...
... in a large bowl, working in batches if necessary. Heat the oil in a large pan on medium high heat and cook the beef for 2-3 minutes to seal on all sides, working in batches. Place on a plate with a slotted spoon. Drizzle ...
... Add sauce, noodles and 1/2 cup water and stir-fry for 2-3 minutes or until heated through. Add beef and almonds and stir-fry for 1 minute or until heated through. Serve topped with coriander and spring onion. Categories ...
... dish. In a small bowl combine the mustard, rosemary, thyme and parsley. Brush the mustard mixture evenly over the beef and roast for 45 to 50 minutes for medium or until cooked to your liking. Meanwhile, cook potato and ...
... the pressure cooker setting it aside. Turn the heat down add in the onions to cook scraping any bits of beef stuck to the bottom. Mix in the garlic and ginger paste cooking for 30 seconds before stirring in the gochujang ...
... and celery. Cook for 10 minutes or until softened. Stir in flour and cook for 2 minutes or until well coated. Add beef, gravy sachet, soup mix and 6 cups water to pan. Bring to the boil. Reduce heat to low and simmer for ...
These rich and savoury puff pastry pies are stuffed with a delicious beef and gravy filling. Ingredients: 0.4 cup beef stock, 2 tbs cornstarch, 750 g beef mince, 1 tbs olive oil, 1 onion peeled and finely minced, 400 g ...
... lemon zested, cut into wedges. Method: Combine spices and 1 tbs oil in a large bowl. Rub spice mixture over beef. Heat remaining oil in a large frying pan over medium-high heat. Add onion, cinnamon and half of the garlic ...
... for 2-3 minutes until browned. Transfer to a bowl. Cover to keep warm. Repeat with another 1 tbs oil and remaining beef. Reduce heat to medium-high. Add sauce, stock pot and 1 1⁄2 cups water to pan. Stir to dissolve and ...
... 500 g dried pappardelle, 0.3333 cup continental parsley leaves coarsely chopped, 0.5 cup Woolworths sour cream. Method: Place beef and 1 tbs paprika in a large bowl. Season and toss to coat. Heat oil in a large, deep non ...
... cover with a piece of baking paper. Using a meat mallet or the base of a frying pan, gently pound beef until 3mm thick. Using half of the spinach, almonds and feta, divide ingredients equally and place in centre of each ...
... gherkins sliced lengthways, 1 cup Woolworths light sour cream, 0.25 bunch continental parsley leaves picked. Method: Place beef and onion in the bowl of a 5.5L slow cooker. Add peppercorns, sugar and vinegar. Cover with ...
... onion, hearty veg and a rich, savoury broth make this comforting dish a classic for a reason. This French onion beef stew is perfect for a cold night - and it's easy to make ahead of time. Ingredients: 500 g Woolworths ...