Products used in this recipe
Mexican Slow Cooked Chilli Beef
Yield: 10 Servings
Yield: 10 Servings
Instructions:
Step 1
Brown meat on all sides and transfer to a deep sided gastronorm dish.
Step 2
Add onion and capsicum and sweat until softened. Pour combined beef stock, Leggo’s Tomato Paste and seasonings over meat. Cover and slow cook in oven until meat is tender.
Step 3
Add Edgell Red Kidney Beans, and cook for a further 30 minutes.
Step 4
Pull or shred meat. Place meat back in sauce. Serve with thawed Edgell Avocado, charred Edgell Corn Cobettes, tortillas, sour cream, lime and coriander.