Beef shin tacos

Beef shin taco

Beef shin taco

I have a (relatively) new tradition in my house. It’s Taco Tuesday. Since discovering the wonders of dry meat cooked in my slow cooker, I’ve been adding wonderful chillies to cheap cuts of meat in the slow cooker. I let them melt away all day and come home with friends, zesting up a meal with some is week I used beef shin (osso bucco). I cooked it with a little balsamic vinegar, some Mulato Chillies, and onion. Simplicity at it’s best. I shredded the meat and served it in tortillas with radish, fresh coriander, sour cream, black beans and fresh lime juice. This is some seriously fantastic food, and a great way to use the cheaper cuts of meat in the summer time. You end up with complex flavours that are rich and satisfying, and fresh and lively. The textural contrasts are also lovely, with gooey slow cooked meat, tender beans, crisp radish and smooth sour cream. I would highly recommend you give this a shot.

Serves 4

1 kilogram osso bucco
2 Mulato chillies
1 onion, sliced
2 teaspoons balsamic vinegar
2 teaspoons cocoa powder
1/2 teaspoon sugar
2 pinches salt
12 soft tortillas
1 bunch fresh coriander
1 can black beans
1 cup sour cream
2 limes

Place the chillies in a bowl with ¾ cup of water and leave to soften. Heat a frying pan and brown the outside of the osso bucco. Transfer the meat to the slow cooker. Add the onions to the pan and cook till soft and dark brown. Add the onions to the slow cooker. Tip the water from the chillies into the frying pan to loosen any brown bits on the bottom. Tip the water and all brown bits into the slow cooker. Remove and discard the top of the chillies and finely chop the flesh. Add the chillies, balsamic vinegar, cocoa, sugar and salt to the slow cooker. Cover and cook on the ‘high’ setting for six hours, or until the meat is completely falling off the bone. Remove the bones from the slow cooker and shred the meat.

Just before serving, slice the radishes, chop the coriander and drain and rinse the beans.

To serve, heat a tortilla in a dry frying pan until it begins to colour. Scoop some meat onto the tortilla, top with some radish, chopped coriander, black beans and some sour cream. Squeeze over fresh lime juice and serve immediately. Repeat for each taco.


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