Pulled beef with la casa seasoning

To make a wonderful taco filling, rub the mix into inexpensive cuts of beef and cook long and slow until the meat fibres pull apart easily. Photography by Jani Shepherd / Gatherum Collectif.

  • 3 hrs cooking
  • Serves 6
  • Print


La casa seasoning
  • 2 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1 teaspoon chilli flakes
  • 1 dried chipotle chilli, torn into pieces
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional, add if you want extra heat)
  • 2 tablespoon cornflour
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
Pulled beef
  • 600 gram topside steak
  • olive oil
  • 1 cup water


Pulled beef with la casa seasoning
  • 1
    Place seeds in a preheated, almost smoking, dry cast-iron pan and heat until fragrant and making a popping sound. Remove from pan immediately so they don’t burn and taste bitter. Allow to cool.
  • 2
    In a grinder, small food processor or pestle and mortar, place cooled seeds, chilli flakes and dried chipotle chilli. Grind to a powder. Add other seasoning ingredients and blitz or stir until combined. Store in an airtight jar until ready to use.
  • 3
    To prepare beef, preheat oven to 160°C. Rub topside all over with generous amount of la casa seasoning. Place in roasting dish, drizzle with olive oil and season lightly. Add the water, cover with a lid or tinfoil and cook for at least 3 hours. Check beef after 1½ hours and add more water if it has dried out. The meat is ready when it pulls apart effortlessly and the meat fibres form threads when you pull it with two forks.
  • 4
    Serve in soft flour tortillas or with salted cooked rice with pico de gallo, pickled radish or smashed avocado.


When you lightly roast the seeds, it adds an extra dimension that you’ll really notice – however, ground coriander and cumin will still give a great aromatic result. Make a jar of this Mexican spice mix and keep it in the pantry.