Mexican Pulled Beef Salad | Australian Beef - Recipes, Cooking Tips and More

Ingredients

• 800g trimmed chuck, skirt, gravy beef or beef cheek, cut into 5cm pieces
• 1 ½ tbs Mexican seasoning
• 1 tbs vegetable oil
• 1 brown onion, diced
• 250ml (1 cup) reduced salt beef stock
• 400g can cherry tomatoes
• Guacamole, to serve
• Coriander & lime wedges, to serve
• 400g cauliflower, cut into florets
• 1 large red capsicum, coarsely chopped
• 500g carrots, coarsely chopped
• 2 sweet corn cobs, husks removed
• 400g can chickpeas, rinsed, drained
• 2 tbs extra virgin olive oil
• 1 tbs Mexican seasoning
• ½ cup coriander leaves
• ¼ cup strained pan juices
• 1 tbs extra virgin olive oil
• ½ lime, juiced