Mexican Chilli Beef | Slimming & Weight Watchers Friendly

Step 1

Season the ox cheeks well, then spray a frying pan with some low calorie cooking spray

Step 2

Heat up the pan and quickly brown the cheeks on both sides

Step 3

Remove the meat from the pan, add the white wine vinegar and Worcestershire sauce to deglaze

Step 4

Scrape and stir the browned bits from the pan over a medium heat. When most of the liquid has evaporated spray the pan with some low calorie cooking spray

Step 5

Add the onions, garlic, mushrooms, celery and carrots. Cook for a few minutes, until they start to brown

Step 6

Place the sautéed veg in the bottom of the slow cooker

Step 7

Add the ground coriander, paprika, cumin, smoked paprika, chilli flakes, tomato puree, beef stock cube and tinned tomatoes

Step 8

Stir well, then place the sealed ox cheeks on top

Step 9

Cook for 6 hours on high

Step 10

Shred the meat using 2 forks (if it doesn't shred easily you can leave it to cook for another hour)

Step 11

When the meat is cooked and shredded, stir in the peppers and kidney beans and continue to cook without the lid for 30 minutes - This will allow the contents to reduce and thicken

Step 12

Taste, and add some more seasoning if required. Serve sprinkled with some chopped coriander

Step 13

Season the ox cheeks well, then spray a frying pan with some low calorie cooking spray

Step 14

Heat up the pan and quickly brown the cheeks on both sides

Step 15

Remove the meat from the pan, add the white wine vinegar and Worcestershire sauce to deglaze

Step 16

Scrape and stir the browned bits from the pan over a medium heat. When most of the liquid has evaporated spray the pan with some low calorie cooking spray

Step 17

Add the onions, garlic, mushrooms, celery and carrots. Cook for a few minutes, until they start to brown

Step 18

Place the sautéed veg in the bottom of the Instant Pot

Step 19

Add the ground coriander, paprika, cumin, smoked paprika, chilli flakes, tomato puree, beef stock cube and tinned tomatoes

Step 20

Stir well, then place the sealed ox cheeks on top

Step 21

Set the Instant Pot to Manual for 60 mins Natural Pressure Release

Step 22

Shred the meat using 2 forks (if it doesn't shred easily you can leave it to cook for another 5 minutes NPR)

Step 23

When the meat is cooked and shredded, stir in the peppers and kidney beans and set to sauté. Cook without the lid for 20-30 minutes - This will allow the contents to reduce and thicken

Step 24

Taste, and add some more seasoning if required. Serve sprinkled with some chopped coriander