Shredded beef wraps

By Drum Digital
25 February 2014

Add toppings of your choice, roll up and serve with coleslaw.

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.

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