Mexican beef lettuce cups

Fresh • Zesty • Slow Cooked

Serves: 4–6
Time: ~5 hours

Ingredients

·        1kg beef chuck

·        1L Asthi beef bone broth

·        Mexican spice mix (1 tsp smoked paprika, ¼ tsp chipotle chilli, 1 tsp cumin, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp oregano, ¼ tsp chilli flakes)

·        Sea salt & black pepper

·        Salsa verde (handful fresh parsley, handful fresh basil, handful fresh mint, handful capers, handful gherkins, 8 anchovies in olive oil, 2 garlic cloves, 1 tbsp Dijon mustard, 3 tbsp red wine vinegar, 8–9 tbsp extra virgin olive oil)

·        Little gem or cos lettuce leaves

·        2 ripe avocados, sliced

·        Chilli flakes, to taste

Method

Coat the beef chuck with Mexican spice mix, season with salt and pepper.  Heat a frying pan over a high heat and sear the beef until caramelised on all sides.  Transfer to a large saucepan and pour over the Asthi bone broth until the beef is completely submerged topping up with water if needed.  Bring to a gentle simmer, cover and cook on a low heat for 4–5 hours, or until the beef is falling apart.  Remove beef and shred.  Add parsley, basil, mint, capers, gherkins, anchovies, garlic, Dijon mustard, red wine vinegar and extra virgin olive oil to a food processor.  Blend. Adjust the seasoning if needed.  Fill lettuce leaf with pulled Mexican beef.  Top with sliced avocado and salsa verde.  Finish with a sprinkle of chilli flakes.

Tip: Reduce a few ladles of the cooking broth until rich and glossy, then stir it back through the pulled beef before serving or just keep to sip on through the week.