Shredded beef wraps

By admin
28 February 2014

We guarantee these tasty beef wraps will disappear from the dinner table in a flash!

PHOTO: Megan Miller PHOTO: Megan Miller

Serves 6 Preparation: 10 min Cooking: 2 hours

30 ml (2 T) oil

1 kg beef goulash cubes

1 large onion, quartered

4 garlic cloves, crushed

125 (½ c) red wine

500 ml (2 c) beef stock

1 cinnamon stick

2 cloves

5 ml (1 t) chilli flakes

6 tortillas

toppings of your choice

coleslaw to serve

1.     Heat the oil in a large saucepan over medium heat and brown the beef in batches. Return all the meat to the saucepan, stir in the onion and garlic and cook for 2 minutes.

2.     Pour in the red wine and stock and add the cinnamon, cloves and chilli flakes. Slow-cook, stirring every 30 minutes, for 2 hours or until the meat shreds easily.

3.     Remove the meat from the saucepan and shred with two forks or cut into thin strips.

4.    Toast the tortillas in a hot dry frying pan for 2 minutes on each side.

5.     Spoon the meat onto the tortillas with a small amount of the cooking liquid. Add toppings of your choice, roll up and serve with coleslaw.

- Hope Malau

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