Slow cooker Beef Nachos

Updated at: Thu, 17 Aug 2023 03:01:01 GMT

Step 1

1: Dust the ox cheeks with seasoned flour then pre heat a large casserole and add a splash of oil. Brown the ox cheeks for 3-4 minutes then set aside.

Step 2

2: Then in the same pan fry the onion and garlic for 3-4 minutes (skip this step if you are using time saver garlic base) then add the cumin, cinnamon, paprika, chilli powder and oregano and cook for another minute. Cook the tomato puree for a while then pour in the stock, bring to a simmer.

Step 3

3: Carefully transfer the chilli braising liquid into your slow cooker pot then place in the ox cheeks and baste. Cover with your lid and cook on the low setting for 6 hours. Use a couple of forks to shred the beef. Season with salt and pepper and check for and chilli heat, adding more chilli powder if necessary, and then add the sugar to taste.

Step 4

4: Scatter the nachos onto an ovenproof plate then spoon on the shredded beef and sprinkle over the cheese. Pop into a hot oven set at 200c / gas mark 6 for 2-3 minutes. Finish with some fresh salsa, jalapenos, soured cream and some fresh coriander.

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