BURNT BUNNY BAKES

These were peeeerfect for the week ahead for me and my partner. The slow cooked beef really heightened the meals instead of having bland mince! Instead of using a standard dressing sauce I used the tomato base from cooking the meat for a wonderful hearty tomato flavour. This recipe made about 8 meals and each had about 30g of protein

I used a couple beef chuck cuts I think they slow cooked wonderful & are great value for money here but any cut will do really as long as it slow cooks well!

Ingredients:

Shredded Beef:

1. 700g beef chuck
2. 1L beef stock
3. 2 garlic cloves
4. 5 Guajillo chilies
5. 1 can diced tomatoes

Bowls:

1. 500g cooked rice
2. 1 pepper chopped
3. 2 avocados sliced
4. 1 can cooked sweetcorn
5. 1 can Mexican bean mix
6. 1 lime cut in to 8, optional

Method:

1. Start with the beef. Pour chopped tomatoes, beef stock, chilies and finely chopped garlic in to a pot on a high heat. Let it boil for 5 minutes then drop to a medium heat and add in the beef. This needs about 3 hours to cook & you’ll need to keep topping up with water
2. To prepare your bowls, add your rice to the bottom. Add on the chopped peppers. Spoon over some sweetcorn and beans. Add the avocado and a lime wedge
3. Once the beef is nice and tender remove it and shred. Add to the bowls.
4. Take the chillies out and remove the stalks then add back to the pot, use a hand blender to smooth out the tomato sauce.
5. Spoon the sauce over the meat in the bowls, leave to cool then refrigerate. They should be good for about 3-4 days, just double check your avocado.