> Skip to content

Recipe  •  22 July 2021

 

Michael's Mexican Pulled Beef Stuffed Kūmara

Serving pulled beef over a small kūmara not only looks attractive but is a clever way to help control portion size. The meat rub for this dish is great – it gives the dish all the flavour it needs. It keeps well, too, so try doubling this rub recipe and keep it in your kitchen cupboard to sprinkle over roast chicken or barbecued lamb chops.

Ingredients: 

PULLED BEEF

  • 5 tbsp meat rub
  • 400g beef chuck steak
  • 6 cloves garlic
  • 1 x 400g can chopped tomatoes
  • 300ml vegetable stock
  • 1 small (100g) jar or can chipotle peppers in adobo sauce
  • 6 whole kūmara
  • 1 avocado
  • 200g sour cream
  • 1 small lemon, halved
  • 1 cup coriander leaves

MEAT RUB

  • 1 tbsp mustard seeds
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp paprika
  • 1 tbsp dried mixed herbs
  • 2 tbsp soft brown sugar
  • 1 tsp salt

METHOD

To make the meat rub, toast the seeds under a grill or in a dry frying pan until fragrant, making sure they don’t burn. Tip into a mortar and pestle and crush into a fine powder. Combine with the rest of the rub ingredients.

Rub meat rub generously over steak before placing it in a pressure cooker along with garlic, tomatoes, stock and chipotle peppers and sauce. Place lid on and bring up to pressure. Turn down and cook for 30 minutes.

While beef is cooking, wash the kūmara and prick with a fork. Place in a microwave and cook on high for 5 minutes, turning half-way through the time. Check they are done by inserting a knife, cooking for another minute or two if not.

Place avocado flesh in a bowl with sour cream and mash together with a fork. Add half the juice of the lemon and a pinch of salt and mix together.

Pull the meat out of the cooking liquid and use two forks to pull it apart into shreds. Meanwhile, simmer the cooking liquid to reduce it by half before adding the pulled beef back in.

Cut down the centre of each kūmara and push it open to allow you to spoon in pulled beef and avocado sour cream. Garnish with coriander and remaining lemon, cut into wedges.

 

EQUIPMENT TIP – If you don’t have a pressure cooker, you could use a slow cooker the night before, or pop it in the oven in a casserole dish for 4–5 hours at 140°C.


Eat Well for Less NZ Michael Van de Elzen, Ganesh Raj

Cheap and cheerful recipes full of flavour, from series 1 and series 2 of New Zealand's hit series Eat Well for Less NZ.

Buy now
Buy now

More features

See all recipes
Recipe
Ganesh's Leek, Mushroom & Asparagus Risotto with Broccolini

If you thought that risotto was about slaving over a hot stove, drizzling stock into a pan over the course of an hour, think again. This risotto is quick, easy and satisfying. Plus you can fry whatever vegetable is in season to put on the top. Making risotto just became an easy choice.

Recipe
Jenny’s famous butterflied barbecue lamb

This recipe, from my wonderful sister-in-law Jenny Corry, is world famous in my family. Stick rigidly to the instructions to end up with perfectly cooked lamb. The varying thickness of the joint means that some bits will be well done while others are delectably pink.

Recipe
Penne with asparagus, parsley and brown butter

This is a fast and fabulous dinner — put the pasta water on to boil as soon as you get home, keep your wits about you and in under 30 minutes you will be sitting down to eat.

Recipe
Sticky miso bananas with lime and toasted rice

This dessert ticks all our flavour boxes.

Recipe
Confit tandoori chickpeas

These chickpeas have had their fair share of Insta fame for a multitude of reasons.

Recipe
Vodka lemon drizzle pancakes with blackberry compote

There is, I have to confess, no need to put the vodka in the blackberry compote that accompanies these, but it does add to the sense of occasion.

Recipe
Vietnamese poached chicken salad with mint & coriander

What appeals to me about this salad is the combination of lightly poached chicken, bean sprouts, spring onions and herbs with roasted chopped nuts and sesame seeds, and the slightly gloopy fish sauce, lime juice and chilli dressing.

Recipe
Tangerine dream cake

A pleasure to make, this cake is joyous served with a cup of tea.

Recipe
Jam jar prawn cocktails

With cocktail sauce, avo, tomatoes & crispy pancetta crumbs.

Recipe
Spaghetti with anchovies and olives

A simple pasta dish that you can whip up in minutes from Claudia Roden's Med.

Recipe
Spiced saffron rice

Enjoy this aromatic Arabian rice as a side dish for a delicious dinner.

Recipe
French tomato tart

I created my first version of this tart when I was living in France with Douglas for a couple of months, relishing the crispy pastry, creamy cheese, juicy flavourful tomatoes, fresh herbs and spicy cracked pepper. Back then I used a lovely soft salty white French cheese riddled with herbs and garlic. Naturally, I’ve created a new version of this, and it’s still amazingly good.

Looking for more recipes?

See all recipes