The recipe here is mainly for the slow cooker beef, as you can use it as a filling for taco’s, sliders, or wraps.
For the beef
2 TBS of olive oil
1 kg of beef (I used a large piece of rump, you could you chuck steak)
2 tsp chilli powder
1 tsp cumin
1/3 tsp smoked paprika
1 1/2 cup beef stock
2 TBS tomato paste
2 TBS of jalapeno peppers (chopped)
1 large brown onion (diced)
4 cloves of garlic (minced)
For the sliders
1 packet of Sliders (I use the Al Brown ones)
Half a small iceberg lettuce
1 bunch of coriander (just the leaves)
3 small tomatoes (chopped)
2 spring onions (sliced)
Half cup of Mayo
Extra jalapeno (if you are brave!)
For the beef
Mix the chilli powder, cumin, and smoked paprika in a bowl and rub over the beef. Heat the olive oil in a heavy pan and brown the beef on each side.
Remove the beef from the pan and add to the slow cooker. Add the diced onion and garlic to the top of the beef. Leave the pan on the heat and add 1 cup of beef stock to the pan to deglaze (scrap the bottom of the pan to get the tasty burnt bits) Add the tomato paste and chopped jalapeno combine with the pan sauce. Bring it to the boil and simmer for 3-5 until the sauce has reduced and thickened.
Pour the pan juices + the remaining 1/2 cup of stock over the beef and onions. Cover and cook on low for 6-8 hours
Shred the beef with two folks. Mix the coriander, tomatoes and spring onions together in a small bowl. Sprinkle a little smoked paprika over the mayo.
Make up each slider by spreading a little mayo on the bottom bun, add lettuce, tomato mix, beef, and a dollop of BBQ sauce (and an extra japapeno if you want extra heat)