Ingredients:

For the pulled beef:
650g beef shoulder or brisket, trimmed and cut into chunks
1 pouch Freja Rich Beef Cooking Bone Broth (350ml)
1 tbsp olive oil
1 brown onion, finely diced
2 garlic cloves, minced
1 red pepper, diced
1.5 tsp ground cumin
1.5 tsp smoked paprika
½ tsp chilli flakes (optional)
1 x 400g tin chopped tomatoes
Sea salt & black pepper, to taste

To serve:
Blanco Niño tortilla chips
Fresh coriander
Lime wedges
Avocado or guacamole

Method:

1. Preheat the oven to 160°C (140°C fan / 325°F).
2. Heat 1 tbsp olive oil in a large ovenproof pan or casserole dish over medium heat. Add the onion and sauté for 3–4 minutes until softened, then add the garlic and cook for 1 minute.
3. Add the beef chunks and brown on all sides. Stir in the red pepper, cumin, smoked paprika, and chilli flakes, cooking for 1–2 minutes until fragrant.
4. Pour in the Freja Rich Beef Cooking Bone Broth and chopped tomatoes. Bring to a gentle simmer, then cover with a lid and transfer to the oven. Cook for 2–3 hours, until the beef is tender.
5. Remove from the oven and shred the beef with two forks. Return the pan to the oven without the lid for 10 minutes to allow the sauce to reduce and thicken slightly. Season with salt and pepper to taste.
6. Serve in bowls with Blanco Niño tortilla chips for scooping, and optional rice if you like. Garnish with fresh coriander, avocado, and lime wedges.