Slow Cooked Beef and Aged Black Garlic Tacos feature tender, pull-apart beef infused with deep black garlic, smoky paprika, and warm spices. Served in crispy taco shells with fresh toppings like avocado, cabbage, and a squeeze of lime, these tacos are full of rich, savory flavors with a refreshing finish.
Slow Cooked Beef and Aged Black Garlic Tacos
Rated 5.0 stars by 1 users
Category
Beef, Savoury Paste
Servings
4
Prep Time
20 minutes
Cook Time
6 hours
These Slow Cooked Beef and Aged Black Garlic Tacos are a perfect blend of slow-cooked, melt-in-your-mouth beef and vibrant, fresh toppings. The beef is simmered for hours in a rich broth infused with black garlic, onion, paprika, and cumin, creating a smoky, umami-packed base for your tacos. As the meat cooks, it absorbs the savory, spiced flavors, becoming tender and easily shredded. Served in crispy taco shells, the pulled beef is complemented by a colorful array of fresh toppings like shredded cabbage, avocado, red onion, and tomatoes. A dollop of natural yogurt and a drizzle of lime juice brighten the dish, while hot chipotle sauce adds an optional spicy kick. These tacos are hearty, flavorful, and satisfying, perfect for a casual yet impressive meal.
Author:Black Garlic & Co.
Ingredients
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Two rounded tsp beef stock powder
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Two rounded tsp onion powder
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150g brown onion, diced
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Four fresh cloves of garlic, chopped
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Three rounded tbsp Aged Black Garlic Savoury Paste
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Two heaped tsp dried oregano
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One tsp cumin powder
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One heaped tsp sweet paprika powder
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Two heaped tsp smoked paprika powder
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Chilli powder, to taste
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Salt and pepper
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800g blade steak roast, whole
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Twelve taco shells
Directions
Turn the slow cooker on high. Mix a cup of hot water with beef stock powder and onion powder and pour into the slow cooker.
Add onions, fresh garlic, Black Garlic Savoury Paste, and all the herbs and spices. Season with salt and pepper, then stir well. Add the whole piece of beef and coat with the spicy liquid mixture.
Cook for 6 hours or until the meat falls apart.
Turn the meat over several times throughout cooking if possible. Once the meat is starting to break up, preheat the oven. Pull the meat apart using two forks until shredded, then stir it through any liquid left in the slow cooker (thicken with corn flour if necessary).
In the meantime, prepare the salad ingredients and heat the tacos.
Layer meat and salad in tacos, then top with yoghurt and a squeeze of lime.
Recipe Note
Serving suggestion: Serve pulled beef in taco shells with shredded cabbage, red onion, avocado, tomatoes, fresh coriander, natural yoghurt, lime wedges and hot chipotle sauce.
