Shredded South American Beef and Tomato Salsa

Ingredients

1.2 kg beef bolar blade, trimmed, cut into 4 cm pieces
1/4 cup (35 g) plain flour
2 Tbs olive oil
1 red onion, chopped
2 celery sticks chopped
2 garlic cloves, chopped
3 bay leaves
3 oregano sprigs
1 Tbs ground coriander
1 Tbs smoked paprika
1/4 cup (70 g) tomato paste
1/4 cup (60mL) red wine vinegar
2 cups (500mL) beef stock
1 avocado, mashed
Tortillas, to serve
Lime wedges, to serve

Tomato salsa:

200 g perino tomatoes, sliced
1 red onion, finely chopped
1/3 cup coriander leaves
1 Tbs lime juice

Method

Toss beef in flour to coat and shake off excess. Heat 1 tablespoon oil in large saucepan over medium-high heat. Cook the beef, turning, for 5 minutes or until browned all over. Transfer to a heatproof bowl.

Heat remaining oil in the pan over medium-high heat. Add onion, celery, garlic and bay leaves. Cook, stirring, for 5 minutes or until onion softens. Add oregano, coriander and paprika. Cook, stirring for 1 minute or until fragrant. Add tomato paste. Stir to combine. Add vinegar, beef stock and 2 cups (500mL) water. Bring to a simmer.

Return beef to pan. Reduce heat to medium-low and simmer, covered, turning beef once, for 2 hours or until beef is tender. Transfer the beef to a plate and use two forks to coarsely shred.

To make the tomato salsa, combine the tomato, onion, coriander and lime juice in a small bowl.

Divide avocado among tortillas. Top with shredded beef and salsa. Serve with lime wedges.

Credits: Coles

Photo Credits: Coles