Pulled roast beef that’s been slow cooked in a rich, sweet and spicy tomato sauce has got to be one of the best foods ever. This huge roast made a ton of meat and while it was awesome as a salad and on (gasp!) tortillas, it got better after a day, then two, then three in the fridge. I started heating heaps up in the morning and cooking an egg on top for breakfast. I ate it like stew, heated up out of a jar for lunch.
Layered on top of greens with cool cottage cheese and the sour slaw was my favorite still and I do believe I could eat that everyday and not get bored. It was a sad moment when I finished the last of the leftovers.
I don’t eat many tortillas these days and these were a bit of a bother to make, but holy moly, they were so amazing. I ate three. To assemble a simple taco, just layer the pulled beef (strained a bit from the cooking juices) on a tortilla and top with the slaw. Incredible. For a taco salad, swap out romaine for the tortilla and layer with a cheese of choice, pulled beef WITH the cooking juices, and a spoonful of slaw. Mmmmmmm.
Slow Cooker Pulled Beef Tacos with Green Onion Slaw and Homemade Whole Wheat Tortillas
Adapted from Meal Planning 101
Slow Cooked Pulled Beef
4 lbs beef chuck roast or brisket
Salt and pepper
3 tbsp coconut oil or bacon fat
5 cloves garlic, minced
1 onion, halved and thinly sliced
1 Tbs chili powder
1 Tbs coriander
1/2 – 1 tsp crushed red pepper flakes
1 Tbs cumin
2 bay leaves
1/3 cup apple cider vinegar
1 1/2 cups water
1 quart homemade tomato sauce (or 2 – 14 1/2-ounce cans crushed tomatoes)
1/3 cup molasses
Season the beef generously with salt and pepper. Heat a large, heavy skillet over medium-high heat. Add the oil or bacon fat and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 15 minutes total. Transfer the meat to the slow cooker and leave the skillet on the heat. Add garlic, onion, chili powder, coriander, crushed red pepper, and cumin to drippings in the skillet and stir until fragrant, about one minute. Add vinegar and boil until it’s almost gone (be careful not to breathe in the steaming vinegar fumes), scraping the bottom of the pan with a wooden spoon. Stir in water and pour the mixture over the brisket. Add the tomatoes, bay leaves, and molasses. Cover the cooker, set it on LOW, and cook the beef until it pulls apart easily with a fork, about 8 to 10 hours.
Green Onion Slaw
1 cup green onions, chopped
1/4 cup wine vinegar
Salt and pepper
1/4 cup extra virgin olive oil
1 head cabbage, finely shredded
1/2 bunch cilantro, chopped
Mix together all ingredients until combined. Season to taste. Cover and refrigerate for an hour before serving.
Whole Wheat Tortillas
Adapted from 100 Days of Real Food
3 cups whole-wheat flour
3 Tbs extra virgin olive oil
1 teaspoon salt
1 cup warm water
In the bowl of a heavy-duty mixer set with a dough hook, pour in the flour, oil and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. Scrape the sides as needed. If your hand-held mixer comes with dough hooks those can be used as well. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes. Take out the dough and divide it into 12 equal sized pieces. I do this by making the dough into a big log shape that is about 8 – 10 inches long. Then I cut it in the middle. Then I cut each of those pieces in the middle and so on until you have 12 pieces. Using the palms of your hand roll each piece into a round ball and flatten it out on a baking tray or board. Cover with plastic wrap and let rest at room temperature for at least 15 minutes or up to one hour.
Heat a cast iron skillet, griddle or 12-inch skillet over med-high heat. The pan should be fairly hot before you begin cooking the tortillas. On a lightly floured board or counter top, use a rolling pin to turn each ball into a 8 to 10 inch flat circle. I used enough flour to make the dough easier to handle and rolled it out between two pieces of wax paper because it was still fairly sticky.
Grease the pan with a touch of oil and then carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, about 30 to 45 seconds per side. Set aside on a plate to cool slightly. Eat within an hour, refrigerate or freeze.