Shredded Beef and nacho salad

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Recipe's preparation

Rub

Place all the rub ingredients apart from the oil in the TM bowl and mince on speed 10/ 1 minuite.

Scrape down and add the oild and mix on speed 4/ 10 seconds.

Once you have made your rub place your meat into the varoma dish and place the rub on top and rub onto the whole joint.

Without washing the bowl add 1.9L of water to the TM bowl, place lid on and varoma ontop (you may need to make a tin foil lid for the varoma depending on joint size, rmeber to put holes inthe tin foil). Cook the joint for 60 minuites/ Varoma/ Speed 2. Check the water and refill if below 1L and repeat time/temp and speed once more and then the final time for 30 minuites/ Varoma/ Speed 2. Now get a fork and just pull slightly on the meat, if it falls apart it is perfect, if it is still tough feeling try for another 30mins - 1hour depending on your joint.

Remove the joint and break into palm size pieces. You have an amazing stock in your TM bowl keep for a soup or gravy etc for another time.

Place abut 100-150g of the meat into the bowl and "Counter-clockwise operation" /speed 6 for not even 1 second. Remove the meat and repeat the process untill all the meat has been shredded.

 

 

 

To make the guacamole place the garlic in to a clean bowl and mixnce speed 6 / 5 seconds.

Then add all the other ingredients and mix speed 4/ 5 seconds, and serve in a bowl.

Make your salad by adding the leaves, tomatoe and cucmber to a bowl. Serve with nacho chips,guacamole, sour cream and shredded beef.