Ingredients
2.5 kg Spiced Beef
400 mL red wine
1 L beef broth
1 ½ tbsp rainbow peppercorns
2 bay leaves
1 cup dried shiitake mushrooms
2 tbsp dried mixed herbs
3 scallions
1 dried red chilli
12 hard taco shell
12 sheets romaine lettuce
2 cup spicy sauce
1 red bell pepper
½ cup sour cream
½ cup cilantro
Directions
Step 1
Spiced beef has already been cured and spiced so it is quite salty . Brown the meat in a slow cooker on the browning setting with a little olive oil
2.5 kg Spiced Beef
Step 2
Add 400 ml red wine the beef broth dried Shiitake mushrooms sliced scallions (the light parts )rainbow peppercorns bay leaves dried herbs red chilli
400 mL red wine
1 L beef broth
1 ½ tbsp rainbow peppercorns
2 bay leaves
1 cup dried shiitake mushrooms
3 scallions
2 tbsp dried mixed herbs
1 dried red chilli
Step 3
Cover with the lid and slow cook on the stew setting for 4 hours
Step 4
Heat the taco shells in the oven for a few minutes then wash lettuce and let it dry
12 hard taco shell
12 sheets romaine lettuce
Step 5
Pull the beef apart then assemble the tacos with some Lettuce pulled spiced beef sour cream and some spicy sauce or salsa of your choice then garnish with some red bell pepper thinly sliced and some cilantro
2 cup spicy sauce
12 sheets romaine lettuce
1 red bell pepper
½ cup sour cream
½ cup cilantro
