Neven Maguire's Slow Cooked Beef Tacos

INGREDIENTS

• 1 Pack Simply Better Irish Angus Housekeepers Cut
• 2 Tsp. Simply Better Spanish Extra Virgin Olive Oil
• 1 Carton Simply Better Irish Made Beef Stock (or use Chicken)
• 2 Tbsp. Simply Better Sweet & Smoky Seasoning
• 1 Tbsp. Simply Better Organic Irish Apple Cider Vinegar
• 1 Pack Simply Better Italian Piadina Romagnola IGP Alla Riminese
• 1 Carton Simply Better Greek Yoghurt (10% fat)
• 2 Tsp. Simply Better Siracha Seasoning
• 11 Packet Simply Better Barrell Aged Greek Feta, drained and diced
• 1 Jar Sliced Pickled Cucumber or Gherkins, drained
• 1 Packet Fresh Coriander, leaves picked off
• Simply Better Achill Island Sea Salt & Freshly Ground Pepper

METHOD

1. Remove the housekeepers cut from the packaging and dry with kitchen paper. Leave for 1 hour on a plate to come back to room temperature.
2. Preheat the oven to 140°C (275°F/Gas Mark 1). Heat a small frying pan over a high heat. Sprinkle the housekeepers cut all over with the salt and pepper. Add the oil to the heated pan and sear the beef all over until well browned and the fat is golden brown. This will take 4-5 minutes, then put on a plate.
3. Pour the stock into a small ovenproof pot or casserole dish. It is important with this cut of beef to use a pot or casserole dish that fits the amount snugly so that the meat is three-quarters submerged in the liquid as this will give you meat that is tender enough that it can be cut with a fork or spoon. Stir in the vinegar with the sweet & smoky seasoning and add in the housekeepers cut, fat side up. Cover with a lid and roast for 4 hours, turning the joint once to ensure it cooks evenly. Remove from the oven and leave to rest for at least 30 minutes or up to an hour is good.
4. Transfer the meat on to a chopping board, then snip off and discard the string. Cut away any excess fat, then using two forks or a sharp knife gently shred the beef and put in a bowl. Simmer the remaining cooking juices in a frying pan and once reduced by half pour over the shredded beef, holding a little back for brushing the wraps.
5. Meanwhile, preheat a griddle pan over a high heat. Mix the Greek yoghurt in a bowl with the sriracha seasoning. Brush the wraps with the remaining cooking juices and sear for 30 seconds on each side, then cut in half. Arrange on plates, then add a good dollop of the shredded beef to each one and then sprinkle over the feta, cucumber pickle, a little sriracha Greek yoghurt and a scattering of coriander. Fold over to enclose and then serve with dipping bowls filled with the remaining cooking juices to serve.

Neven's Tip: Alternatively this can be cooked in a slow cooker for 8 hours or simmered on a low heat on the hob for 4 hours.