Slow-Cooked Beef Skirt Fajitas

Ingredients

Paprika, celery salt, stock cube, and ground cumin

500 grams of beef skirt

1 TBsp of vegetable or groundnut oil

2 red bell peppers chopped into strips

1 large onion, finely chopped

4 cloves of garlic, finely chopped

150 ml of beef stock

1/2 TBsp smoked paprika

1/2 tsp ground cumin

1/2 tsp celery salt

Method

Fry the beef skirt for 2 minutes on each side, then set aside.

Heat the oil in a large frying pan or slow cooker. Add the bell peppers and sauté until they begin to soften, usually about 5 minutes. Then add the finely chopped onion and sauté for a further 5 minutes.

Whilst the peppers and onion are sautéing, slice the beef skirt into strips (cut along the grain)

Add the celery salt to the peppers and onion and fry for a further minute. Then add the stock, paprika and cumin. Pour into your slow cooker and add the beef.

Seared Skirt Beef - Sliced

Cook on low for 4 to 6hours.

Beef Fajita ready to wrap with sour cream and salsa