Slightly spicy, slow cooked, shredded beef (like pulled pork, but better).
Served with homemade flatbreads and a range of salads to make a delicious rainbow meal.
- 1.5kg joint for slow cooking (eg. brisket or rolled rib)
- 1-2 onions, chopped
- 4 garlic cloves minced
- 2 tablespoons tomato puree
- juice of one lime
- 1 tablespoon chilli powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt (to taste)
- 1/4 teaspoon chilli flakes
Heat the oven to 130°C (can also be made in a slow cooker)
Put the onions in an oven proof dish (one with a lid)
Mix the garlic, spices and tomato puree together together, rub over the beef and place it on top of the onions.
Put the lid on and cook in the oven for around 6 hours.
If it dries out add a splash of water or stock.
Once the meat has cooked use two forks to shred the beef, stir well. Replace the lid and cook for another 30 - 60 minutes.
- 350 g self-raising flour , plus extra for dusting
- teaspoon baking powder
- 350 g natural yoghurt
Mix all the ingredients together, then knead for a couple of minutes.
Divide into ~6 balls
Flatten into rounds, about 2mm thick
Heat a griddle pan with a little oil.
Cook each flatbread for 1-2 minutes on each side, until puffed up and browning. Add oil as required.
Serve with a few salads & enjoy!