Beef Barbacoa with Sweet Potato Purée

Ingredients

For 4 servings

• 910 g beef chuck, in pieces
• 14 g olive oil
• 120 g beef broth
• 4 piece garlic cloves, minced
• 2 piece chipotle in adobo, minced
• 15 g ground cumin
• 15 g dried oregano
• 15 g smoked paprika
• 1 piece onion, sliced
• 60 g lime juice
• 1 piece sweet potato, diced
• 120 g heavy cream
• 28 g unsalted butter
• 3 g honey
• 1 piece avocado, diced
• 0.25 piece red onion, thinly sliced
• 15 g cilantro, chopped
• Tortillas or rice, to serve
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Season and brown the beef, then transfer to a slow cooker.

2. 2

   Whisk the broth, garlic, chipotle, cumin, oregano, paprika and seasoning and pour over with the sliced onion.

3. 3

   Cook on low for 7–8 hours, until very tender, then shred.

4. 4

   Cook the sweet potato until tender, then blend with the cream, butter, honey and seasoning into a smooth purée.

5. 5

   Combine the avocado, red onion, cilantro and lime for a relish.

6. 6

   Spoon the purée onto plates, top with the barbacoa and the avocado relish, and serve with tortillas or rice.