SERVES: 8
COOKING TIME: 5 hours
Ingredients
Filling:
1 onion
1 red chilli
2 cloves of garlic
COPPOLA Extra Virgin Olive Oil
1 small beef chuck roll (approx. 800g)
2 cubes of beef stock
2 x 400g tins of COPPOLA Pelati (Peeled Plum Tomatoes)
Salad tacos:
2 baby lettuce heads
2 avocados
Juice from 1/2 lemon
1 red chilli
100ml crème fraiche
1 bunch of fresh coriander
Method
• Chop onion and garlic. Cut the chilli in half, remove the seeds, and finely chop it. Heat a bit of extra virgin olive oil in a large soup pot and brown the meat. Remove the meat.
• Add the rest of the extra virgin olive oil and add the onion, chilli, and garlic. Let it simmer for a few minutes. Add the beef stock and peeled plum tomatoes and bring to boil. Put the meat back in the pot and put the lid on. Put the pot in the oven for approx. 4 hours (150C) until the meat is tender. Make sure to stir in it occasionally.
• Remove the beef and pull it with a fork. Turn the meat with the tomato sauce.
• Wash the lettuce and cut the avocado in small slices. Add lemon juice. Cut the chilli in thin slices.
• Put a bit of meat in each salad leaf and top with the avocado, crème fraiche, chilli and fresh coriander.
