Slow-Braised Pulled Beef Tacos with Pickled Jalapeños

• 3 medium Jalapeno pepper
• 200 ml White wine vinegar
• 2 tbsp Caster sugar
• 1 large Yellow onion
• 4 cloves Garlic
• 2 tsp Ground cumin
• 1 tsp Hot chili powder
• 2 tbsp Olive oil
• 900 g Beef chuck roast
• 750 ml Water
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 12 pieces Corn tortillas
• 20 g Fresh coriander

1. Make the quick pickles: thinly slice 2 jalapenos and put them in a small saucepan with the white wine vinegar, caster sugar, 0.5 tsp of the fine sea salt and 250 ml of the water. Bring to a simmer, stirring to dissolve the sugar, then take off the heat and leave to cool while you cook the beef.
2. Halve and thinly slice the yellow onion, then finely chop the garlic. Finely chop the fresh coriander and set aside for serving. Thinly slice the remaining jalapeno for topping.
3. Heat the olive oil in a Dutch oven over medium-high heat. Season the beef chuck roast all over with the remaining fine sea salt and the black pepper, then brown well on all sides, 8 to 10 minutes total. Transfer to a plate.
4. Lower the heat to medium and add the onion to the pot; cook for 6 to 8 minutes until softened and lightly golden. Stir in the garlic, ground cumin and hot chili powder and cook for 1 minute until fragrant. Pour in the remaining water, scraping up any browned bits.
5. Return the beef to the pot, bring to a gentle simmer, then cover and cook on low for 2.5 hours, turning once or twice, until the meat is very tender and pulls apart easily. If the liquid reduces too much, add a splash of water to keep the base saucy. Taste and adjust seasoning with black pepper if needed.
6. Lift the beef out and shred it with two forks, then stir it back into the braising liquid to keep it juicy. Warm the corn tortillas in a dry frying pan over medium heat for 20 to 30 seconds per side, keeping them covered as you go. Fill each tortilla with pulled beef, top with pickled jalapenos, fresh jalapeno slices, onion and coriander, then serve straight away.

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