Slow Cooker Series: Shredded Beef with Tzatziki sauce
I was looking through my slow cooker cook book and found this beef recipe which made my stomach grumble. This was really quick to prep up, and once it was in the slow cooker I could enjoy the rest of my day with the kids. After coming back into the house from a trip to the park the house smelt amazing, I couldn’t wait to eat it. Thankfully we were not disappointed, the beef was so tender and the sauce was delicious. Leroy gobbled it down and he also enjoyed using the sauce over his beef.
Shredded Beef with Tzatziki sauce (Recipe from book ‘Slow Cooker’ By Parragon Books www.parragon.com/lovefood)
- 3 tbsp natural yoghurt
- 1 tbsp lemon juice
- 2 garlic cloves, finely chopped
- 1 tsp dried oregano
- salt & pepper
- 700g chuck steak, diced
- 1 cucumber, peeled, deseeded and coarsely grated
- 1 tsp salt
- 225ml natural yoghurt
- 3 tbsp lemon juice
- 50g chopped fresh mint leaves
- Warmed flatbread, pitta or wraps (your choice)
- Spinach leaves
- Cherry tomatoes, chopped in half
Put the yoghurt, lemon juice, garlic, oregano, salt & pepper into the slow cooker and stir to mix well. Add the beef and turn to coat. Cover and cook on high for about 5 hours or on low for 9 hours, until beef is tender. Shred the beef and mix it with the cooking juices.
To make the sauce, place cucumber on a double layer of kitchen paper and sprinkle with 1/2 teaspoon of salt. Set aside. Put the yoghurt, the remaining salt, lemon juice and mint into a bowl and stir to combine. Wrap the cucumber in the kitchen paper and squeeze out the excess juice over the sink. Mix the cucumber into the yoghurt mixture.
Serve the shredded beef on warmed bread, drizzled with the sauce and topped with tomato and spinach. Enjoy.