Saturday, June 1, 2013
Slow Cooker Shredded Beef
Its a horrible wet Sunday here in Dunedin, which really makes me think that winter is here. At leasr this weekend is a long weekend, so tonight we can snuggle up and watch some movies with the fire on. The only downside?
I have to get studying! My first exam is just under a week away, so even though hungry male may get the day off, I have work to do. When I am busy studying, while I do enjoy getting to cook as a break, it is still better if I can have meals that don't take ages to make. I would prefer to use my study breaks on baking anyway.
This meal fits the bill perfectly as I think my prep time for this was all of 5 minutes. Perfect study food. I can throw it on in the morning and by dinner time it is all ready. This beef is also so versatile. You can throw it into wraps, add some chilli beans and make nachoes, use it for sandwiches and subs.... and there are probably heaps of other ways that I haven't tried yet.
So if you are busy studying, have a full on day at work or just cannot be bothered cooking, get this in your slow cooker now!
1kg beef chuck or blade steak (kept whole in steak form)
2 tsp olive oil
1 tsp cumin
1/2 tsp chilli powder
1/2 tsp coriander
1/2 tsp sea salt
1/4 cup water
In a small bowl, mix the olive oil, cumin, chilli powder, coriander and sea salt.
Rub the spice paste into the steaks and place the steaks in the slow cooker. Add the water to the slow cooker.
Cook on LOW for 8-10 hours and then shred the beef with two forks.