Mike Van de Elzen: Braised beef shin taco with avocado smash - The Sunday Session with Francesca Rudkin

Braised beef shin taco with avocado smash 

Cook time: 11 hours 

Prep time: 40 minutes 

Serves: 12 

1kg cubed beef shin, from your local butcher  

2 x100gm cans chipotle peppers in adobo sauce  

1 litre beef stock  

2 tbsp tomato paste  

1 tbsp flaky salt  

Smashed avocado  

2 ripe avocadoes 

 juice of 1 lemon  

pinch salt  

pinch black pepper  

1 pkt masa soft taco  

Fresh coriander  

Grated cheese 

Take your beef shins and place them into a steel roasting tray, add in the canned and crushed chipotle along with the remaining sauce, along with the beef stock, tomato paste and salt. Cover with tin foil and place onto a heat element or gas burner. Turn up the heat and cook until the juices start to boil. Carefully place the tray into the oven and cook over night on 100*c.  

Yes, that's for the next 11 hours.  

In the morning, remove the beef from the oven and allow to cool before using a fork to shred the meat and mix back through the juices.  

Mash together avocado and lemon juice. Season to taste with salt and pepper. 

Heat your soft taco can start to build up your filling, with some of the beef, then avocado, cheese and finally fresh coriander. 

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