Mexican Slow Cooked Pulled Beef with Cornbread: 🌽🍞🌶🥫 Loved this dish 💛 especially the cornbread which was just wow!
Could not stop eating it, spicy, sweet, cheesy full of flavour and extremely moreish. 😋😩 Would be great for picnics or an addition to your BBQ table or part of any table! You have to try this one!
The beef recipe in itself is very versatile, it can be used in a whole host of other dishes such as burritos, fajitas, tacos, Mexican lasagna etc! —— Mexican style pulled beef:
Take a brisket or chuck steak cut of beef. And place on top of chopped onions, red & green peppers, 4 cloves garlic, 1 chilli in a roasting pan.
Make a mixture of 1 tbls garlic powder, 1 tbsl onion powder, 2 tsp cumin, 3 tsp paprika, 1 tsp tyme dried, 1 tsp oregano, few chilli flakes, 2 tbls tomato paste, 2 tsp honey, salt & pepper. Slather this mixture on top of beef.
Pour 2 cups chicken stock/beef stock (I used 2 chicken stock cubes and 2 cups water) and pour in base of pan.
Cover with foil and bake at 140 for 3-4 hours. Keep checking on it every hour and basting, keep baking and adding more water if it’s still tough.
It’ll be done when you can pull the beef apart with 2 forks. At this stage add kidney beans and zap up oven to evaporate all the remaining liquid and caramelise and adjust seasoning. Add coriander and serve.
Take 2 whole sweetcorn kernels or 150g frozen corn kernels defrosted and dry roast in pan until slightly charred.
Mix dry ingredients: 180g polenta, 140g flour, 1 tsp baking powder, ½ tsp bicarbonate of soda, 1 tbls cumin and 1 tsp chilli powder, 2 tsp paprika, 50g brown sugar, salt & pepper
Mix wet ingredients: 360g soured cream, 2 eggs & 120ml extra virgin olive oil to a separate bowl, whisk lightly. Add to the dry ingredients, then add 4 chopped spring onion, bit coriander, 1 chilli chopped n toasted corn.
Put mixture into greased cake tine or ovenproof dish, brush with oil and top with 100g feta, 100g cheddar, pickled jalapenos, nigella seeds, 1 red onion sliced.
Bake at 170 for 40-45mins until inserted knife comes out clean
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Thai Red Curry was delicious, hot & spicy... very quick & easy to make as well. Here are the ingredients I used for 4 portions:
2 chicken breasts diced
1 big red bell pepper
1 big yellow bell pepper
1 medium onion
4 cloves of garlic
1 can of coconut milk
Basil or Kaffir Leaves
1 jar Thai Red Curry Paste
1 big cup of basmati rice
I've put the thinly sliced chicken breasts to fry in a tiny bit of oil for about 20-25 minutes. In another pot I've put the basmati rice with water, sprinkle of oil and salt to cook for about 15 minutes till done. In the third pot I sauteed the chopped garlic and onion till golden, added the chopped peppers, cooked them for about 10 mins, added the thinly chopped chilly, added the Thai Red Curry Paste and fried it for a few mins. Then I added the chicken to this pot, spices, the leaves and the coconut milk and cooked for about 10 mins on low heat till all the flavours mixed. I've served the rice, made a hole in the middle of it and poured the Thai Red Chicken Curry over it.