I promised myself that I’d be a bit better organised this year when it comes to eating. Living alone can prove problematic when it comes to preparing meals but I have dug the slow cooker out from the back of my cupboard and am determined to get better at easy yet healthy meals.
What better way to get started than being sent some new cheese to try? Castello have released a new version of their lovely Tickler with the mature cheddar variant. It’s slightly milder than the extra mature variety with a smoother and more creamy taste, perfect for melting on top of my barbacoa style beef tacos! It’s really easy to make and perfect to chuck in the slow cooker in the morning for a ready to eat meal after a hard day at work.
Ingredients – Serves 4
400g of beef – I used shoulder but you can use most cuts as the slow cooking will help to keep things moist.
1/2 tin of beef broth
Juice of 2 limes
1 chili – Use whatever colour you fancy and seeds are optional although I left them in for a good kick of heat.
2 bay leaves
1/2 teaspoon of cloves – crushed
2 teaspoons of cumin
1 teaspoon of garlic
80ml of white wine vinegar
70g of long grain rice
TO SERVE
Grated cheese – I used the Castello Tickler
Lettuce
Tortilla wraps
Sliced Cucumber
Method
Things couldn’t be simpler… brown the beef in a hot pan and a splash of oil.
Turn the slow cooker on low and put all remaining ingredients into the pot with the browned beef. Cook on low for 8 hours or until the meat is soft and the rice is cooked through.
Serve in tortilla wraps sprinkled with cheese and salad.
Healthy and filling with plenty for leftovers the next lunch time! Enjoy and please share your favourite slow cooker recipes with me!
