Categories
 Mins Prep Time |
 Mins Cook Time |
 Skill Level |
Ingredients
- 2 kg Round roast beef
- 1 tbsp of veg oil
- tsp ½salt 2paprika 1 onion finely sliced ¼ground black pepper
- 1 chicken stock cube crumbled
- 1 tin of chopped tomatoes
- 4 tbsp of sugar/honey
- 4 tbsp of apple cider vinegar
- 250 ml of water
- Salt and Pepper
- 2 tbsp Honey to make the sauce
- 4 tbsp Apple Cider Vinegar to make the sauce
- 8 Tortilla wraps to serve
- Grated Cheese to serve
- Salad of your choice to serve
Cooking Instructions
- Rub the salt and oil all over the beef. Heat a pan to high and sear all sides of the beef as best as you can so you get a good dark brown colour.
- In the slow cooker place the onions at the bottom of the pot, put the seared beef on top of the onions, add the paprika and pepper, apple cider vinegar, sugar/honey, tinned tomatoes, crumbled stock cube, and water over the beef.
- Pop the lid back onto the slow cooker and cook on high for 8 hours.
- Alternatively, you can cook this in the oven in a casserole dish with a sheet of parchment paper tucked tightly around the beef. 140C and leave for 4 hours. Check at the halfway point and if needed add another 250ml of water and flip the beef over to avoid it drying out.
- Once cooked, using 2 forks shred the meat. Taste and season accordingly.
- Reduce sauce in pan – add 2 tbsp of honey and 4 tbsp of apple cider vinegar – then add back the shredded beef and allow to simmer for at least 5-10min to absorb the flavour of the sauce.
- To assemble the quesadillas – put a wrap into a dry frying pan, place some of the shredded beef on 1 half of the tortilla wrap and then sprinkle with some grated cheese. Fold the other side of the wrap over. Heat the pan to medium, flip once it is golden on one side and toast on the other side. Chop into triangles
- Serve with salad of choice.
- Any leftover beef you can make a delicious beef ragu, you can make a cottage pie, sausage rolls, the options are endless.