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Set up barbecue for indirect cooking and stabalise the temperature at 135C
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Remove the beef shin from packaging and lightly slash the surface with a knife, this will allow the dry rub and smoke to penetrate into the meat.
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Season liberally with your barbecue rub and allow to Stand for 30 mins.
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Place the beef shin into the barbecue.
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Add the dried chillis into a bowl and rehydrate with boiling hot water. once tender remove from water and remove seeds. Retain the water for later.
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Roughly chop the onion then add to blender with chillis, garlic and tinned tomatoes. Blend until completely smooth.
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Pour mixture into a pan and heat gently, add beef stock cubes, 500ml of retained chilli water and the rest of your seasoning.
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after around two hours, place your beef shin in an oven proof dish and pour the sauce over the top.
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Cover the dish with tin foil and cook for a further 6 hours or until the meat becomes tender and falls apart.
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Shred the meat using two forks and remove the bone (this should come out with ease). Mix the shredded meat in with the sauce in the dish.
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Assemble the tacos: Take a hard shell taco and add finely shredded lettuce, a spoonful of beef, onion and jalapeno and enjoy.