Slow-cooked pulled beef

Instructions

1 Using a sharp knife, cut the beef almost all the way through and open out to make a large slab, then put in a slow cooker (or see HFG tip). Combine the passata, brown sugar, worcestershire sauce, paprika and garlic in a mixing bowl or jug, then pour evenly over the beef. Cover with the lid and cook on high for 4 hr (or on low for 6–8 hr) or until the beef is very tender and shreds easily when tested with a fork.

2 Once cooked, transfer the beef to a clean carving board. Pour the sauce in the slow cooker (or the casserole dish) into a saucepan, set over a medium heat and simmer for 20 min or until reduced by half. Meanwhile, pull the beef into large shreds using 2 forks, then transfer to a warmed serving dish.

3 Mix the sauce reduction through the pulled beef. Serve on top of the tortillas with the salad leaves, tomatoes and yogurt.