So this is a great new favourite slow-cooker recipe, it’s sweet and spicy and very filling.
This is another one dish dinner salad, it’s a bit free form so the amounts are up to you. I cook about 1/4 cup of quinoa and sprinkle it with a Mexican chilli powder blend as it cools. Place this on a bed of baby spinach, add sweet corn, kidney beans and some slightly grilled cherry tomatoes. Then cook some beef, slice thinly and place on top of the salad. Add avocado, corriander and jalapenos. For a dressing I just drizzle on some lime juice and olive oil. This dish is so good. Even Henry was sniffing around the BBQ as I was cooking. No Henry! This is not for you!
Yep…those winter slow cooker recipes just keep on coming. This BBQ Beef recipe is not too spicy, it’s easy to cook a large portion so plenty for left overs to fill the freezer.
1.5 kg piece of rump or blade roast
1 onion finely chopped
400g tin tomato
2 x 400g tin kidney beans
1/2 cup tomato sauce
1/3 cup apple cider vinegar
1/3 cup brown sugar
1 teaspoon mustard
1 tablespoon chilli powder
1 tablespoon garlic powder
1 teaspoon Mexican seasoning
salt and pepper
Cut the beef into four pieces. Mix the Mexican seasoning, garlic powder, salt, pepper and chilli powder and rub onto the beef pieces and place in slow cooker. Combine tin tomatoes, vinegar, sugar, onion, brown sugar and pour into slow cooker. Cook for 8 hours on low. An hour before you are ready to eat remove, beef pieces and shred using two forks. Replace beef into the slow cooker and add the kidney beans.
Great in tacos, burritos or on nachos.