Beef Stock Recipes

Beef Tacos

styled and photographed by foraged photography. for urban forage

Ingredients

  • 1 tsp oil 
  • 500g beef mince 
  • 1 tsp onion flakes 
  • 2 tsp paprika 
  • 1 tsp cumin 
  • ½ tsp garlic powder 
  • ½ tsp cornflower 
  • ½ tsp chilli powder (or to taste) 
  • 1 tsp dried oregano 
  • 2 tsp Urban Forager Beef Stock Concentrate 
  • 2 carrots, grated 

Instructions

  1. Heat a good heavy based fry pan over medium-high heat
  2. Add oil and bring to temperature (this won’t be necessary if using a full fat mince) 
  3. Add mince, spices, cornflower and stock  
  4. Saute and toss the beef so the spices and stock are mixed through breaking the chunks up as you go
  5. Keep the heat high – the aim is to fry the mince rather than allowing it to stew in the juices 
  6. Once browned through, add the carrot and cook until the carrot is tender 

To Serve

NOTE

You can make a vegan version of this dish by substituting 2 cans of red kidney beans for beef and our vegetable stock concentrate for the beef concentrate.  We often make both.  

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