"We love iceberg lettuce cups as a lower carbohydrate substitute for traditional tortillas. This recipe works just as well in the oven as the slow cooker so you can make the decision based on what's in your kitchen." ~ Sam Wood.
1 tsp paprika
1 tsp chilli powder
1 tsp onion powder
1 tsp garlic powder
1 x 750 g (1 lb 11 oz) chuck casserole steak
250 ml (8 1/2 fl oz/1 cup) beef stock
1 Tbs coconut aminos
150 g (5 1/2 oz) cherry tomatoes, quartered
Sea salt and freshly ground black pepper
1/2 red onion diced
1/2 red chilli, finely diced
1/2 bunch of coriander (cilantro) leaves, roughly chopped
50 g (1 3/4 oz) goats feta
2 avocados, diced
Juice of 1 lime
1 Tbs olive oil
1 large iceberg lettuce, leaves separated
Energy 1499 kj (Calories 359)
Protein 27 g
Fibre 2 g
Fat 25 g
Saturated Fat 10 g
Carbs 10 g
Sugar 5 g
GF | NF | EF
Combine the paprika and the chilli, onion and garlic powders in a large bowl, add the beef and rub all over.
Transfer the beef to a slow cooker, add the beef stock, coconut aminos and half the tomatoes, then season well and cook on low for 8 hours, or until the meat is tender and almost falling apart.
Alternatively, add the ingredients to a roasting tin, cover with foil and cook in an oven preheated to 140°C (275°F) for 3 1/2 hours.
Keeping the beef in the slow cooker or roasting tin, take two forks and shred the meat roughly. Set aside.
Combine the remaining cherry tomatoes and the red onion, chilli, coriander, goats feta and avocado together in a bowl to make a salsa.
Dress with the lime juice and olive oil and season well with salt and pepper.
Arrange the shredded meat, salsa and lettuce leaves on the table in bowls. To serve, take a lettuce leaf and spoon over a few tablespoonfuls of the shredded beef, then top with a tablespoonful of salsa and finally fold the leaf up to finish the tortilla. Enjoy!
Credits: This is an edited extract from 28 by Sam Wood published by Hardie Grant Books RRP $39.99 and is available in stores nationally.
Photo Credits: Food Photography: © Chris Middleton Lifestyle Photography: © Rich MacDonald.