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Traditional Lasagna


A good homemade Lasagna recipe should be a part of of every home-cook's repertoire!  Its something that is very easy to make, and which most people love to eat.  Italian comfort food at its very best. 

Its one of those things that can very easily be made up ahead of time and it freezes like a dream.  With tender pasta noodles, a deliciously meaty tomato sauce, a rich cheese filling and bechamel topping, this easy lasagna recipe I am sharing today has been a firm favourite in my home for many years.

My original recipe was adapted from one of these Junior League cookbooks. I can't tell you which one exactly as they are both packed away at the moment.  This is the ABSOLUTE best lasagne recipe.

I love Junior League cookbooks. They are filled to overflowing with fantastic recipes. You really can't go wrong with them. 

When I worked at Brenchly Manor as a Chef, my boss had a whole library filled with Junior League cookbooks. She loved entertaining and quite often many of the recipes she wantd me to use for her ladies lunches or for dinner parties came from one of her Junior League books. 

The original recipe for this makes enough to feed 8 people. That makes it a great meal option for the larger family. I have cut it in half for a smaller family.  
It does freeze well however, so often, if I make the larger amount, I will break it down into two dishes, freezing one for another time.

It really never hurts to have something like this in the freezer, ready to pull out when you need a tasty meal at the last minute for unexpected guests, or if you are feeling a bit lazy. 

Have you seen the cost of those frozen lasagnes in the shops? And, most of the time (in my experience anyways), they are quite disappointing. I have never tried a frozen lasagne that tastes or even comes close to the flavour experience of a really good homemade lasagne.

And this is a really, really REALLY good homemade Lasagne.  A lot of people are afraid to make a lasagne. They think its really complicated and it really isn't. How to make lasagna is not a great mystery.

Its just a combination of a really good meaty tomato sauce, some pasta, cheese,  and in this particulary tasty version, a lush ricotta filling.  
I also have taken to adding a rich Béchamel sauce for on top in the European manner. I had never experienced this prior to going to Europe.

Once you have the meat sauce made and the bechamel made, making this lasagne is as simple as layering everything in a baking dish with the pasta and ricotta filling.

Admittedly it is not a cheap dish to make, but it is well worth any expense in my opinion. It was my ex sister in law who first introduced me to lasagne. It was not something I had actually grown up with.

Linda made an excellent lasagne. Whenever she came to visit it was something we all wanted her to make and then, when we lived closer to each other and would have family get-togethers, her lasagna always figured large on the menu.

She made a cottage cheese filling for hers.  I prefer to use ricotta cheese myself. Its very simple.  Ricotta cheese, egg, parmesan, garlic and seasoning. Almost exactly what Linda made, but a bit richer.

The meat sauce is really well flavoured. I use a combination of beef and spicy Italian sausage.  You can use fresh tomatoes in tomato season , but most of the time I use a good quality tinned tomato. Buy the best that you can afford to buy.

You can also use a good ready made pasta sauce with the meat if you really want to cut down on your cook-time. There are some nice sauces out there, but if you have the time I really recommend making the sauce from scratch.

One thing you really don't want to skip however is the bechamel sauce on top.  This is in the Italian style and it really adds something special to the whole mix.  If you can make a sauce for macaroni and cheese, you can make a basic bechamel. 

Making your own lasagne may seem a bit time consuming, but really if you break it down into individual elements, each one is relatively easy to do and any time taken is well worth the effort because you end up with a fabulously tasty dish at the end.

I like to think of this lasagne as being the best of both worlds. It not only has a tasty bechamel on the top and in the middle, but a delicious layer of ricotta cheese in the middle as well! 
Combine that with a delicious meat sauce and lotsa lotsa cheese and you have got yourself one heck of a great lasagne!!

Easy Homemade Italian Lasagne

Easy Homemade Italian Lasagne
Yield: 4
Author: Marie Rayner
prep time: 45 Mincook time: 35 Mintotal time: 1 H & 19 M
This is the best lasagne! Sometimes I do cheat and use a store bought tomato sauce. You can get some very good ones these days. It’s well worth the effort of making your own though! This is a lasagne that you will find yourself thinking about long after you’ve eaten it . . . longing for yet another delicious slice.


For the Bechamel Sauce:
  • 1/4 cup (60g) butter
  • 2 TBS plain flour
  • 1/2 cup  (120ml)milk
  • 1/2 cup (120ml) chicken stock
  • 1 chicken boullion cube (optional)
  • pinch of salt
For the Cheese filling:
  • 1 small free range egg, lightly beaten
  • 1 cup (1/4 pound/113g)  ricotta cheese
  • 3 TBS finely grated Parmesan Cheese
  • pinch  freshly grated nutmeg
  • 1/4  tsp salt
For the meat sauce:
  • 1/4  pound ( 4 ounces/115g)extra lean ground beef
  • 1/4 pound (4 ounces/115g) spicy Italian sausage meat
  • 1 small onion, peeled and chopped
  • 2 small cloves garlic, peeled and crushed
  • 1/2 TBS olive oil
  • 1 1/2 pounds tomatoes, peeled, seeded and chopped (or canned tomatoes, drained)
  • 3/4 tsp seasoning salt
  • 1 TBS chopped fresh flat leaf parsley
  • 1 TBS chopped fresh basil
  • ½ tsp dried oregano, crumbled
  • ¼ tsp fresh ground black pepper
You will also need:
  • 1/4 pound (4 ouncs/115g) lasagne noodles (I use fresh or no cook)
  • 3/4 cup (135g) grated Parmesan Cheese
  • 1/2 cup (2 ounces/65g) mozzarella cheese, grated
  • Butter to dot on top


  1. First make the sauce. Heat the olive oil in a large saucepan and saute the onion and garlic until slightly softened. Add the meats and brown them well. Add the tomatoes and spices and simmer on medium/low heat until the sauce is quite thick, about 30 to 40 minutes.
  2. While the meat sauce is simmering make the béchamel. Melt the butter in a medium saucepan over medium low heat. Whisk in the flour and cook, whisking, for about one minute longer.
  3. Slowly whisk in the milk and the chicken broth. Cook, whisking, until it starts to bubble and thicken. Taste for seasoning. You may need to add the boullion cube for additional flavour. Add salt if needed.
  4. Make the cheese filling by whisking together all the ingredients with a fork. Set aside.
  5. Once you have all the sauces prepared and the filling ready, pre-heat the oven to 200*C/400*F/gas mark 6.
  6. Spoon a bit of the meat sauce into a 7 X 10 inch baking dish. Layer on as follows: half of the lasagne noodles, half of the remaining meat sauce, 1/4 cup of the Béchamel sauce, 1/4 cup Parmesan cheese, half of the Mozzarella cheese and half the ricotta filling. Top with the other half of the noodles and repeat the layers once again. Dot the top with butter and bake in the pre-heated oven , uncovered for at least 30 minutes or more, until bubbly and starting to brown.


You can double this recipe if you want and bake in a 9 by 13 inch baking dish. You can make this ahead of time and chill, covered, until needed. It also freezes very well! I like to serve it with a salad and some garlic bread on the side.

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Easy Homemade Lasagne This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again! 

Marie Rayner
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Homemade Bourbon Biscuits

I think that one of the favourite of all the British Biscuits/cookies (next to Custard Creams and Digestives)  has to be the traditional Bourbon Biscuit. Created in 1910 by the iconic British biscuit makers Peek Freans they are today one of the most popular cookies on the market.
Although I had not seen Peek Freans in the UK  when I lived there, I was quite familiar with them in Canada.  And indeed every Biscuit company in the UK has their own version of these iconic cookies!

There are still Peak Frean Cookies here in Canada. I have seen them in the store, athough I understand that they are no longer in the UK. I love/adore the jam and cream filled ones myself! 

I do love these crisp chocolate bourbon biscuits however. The bourbon name however, comes from the French Royal House of Bourbon!


Bourbin Biscuits are always rectangular in shape and sport small holes across the surface.  These holes are said to prevent the biscuits from cracking during the baking process, allowing any steam to escape. 

I use a rectangular serrated edged cookie cutter which also sports little nibs that easily dock the holes into the cookies. If you don't have one of these you can just cut them out into retangles and then poke holes in with a skewer.

I am lucky enough to have another piece that I could use from another cookie cutter that enabled me to be able to press the name bourbon into the cookies. I only did this on the top sides. 

A basic Bourbon Biscuit is a beautiful thing to behold and to eat.  Rich and chocolatey. Crisp and buttery. Filled with a lush chocolate butter cream.  Temptingly good with a nice hot cuppa tea or a cold glass of milk.

I have been known to scarf down more than one of these in one sitting I confess.  They are that delicious. And, another confession here, these homemade ones actually taste better than the store made versions.

But isn't that true with just about anything?  I like knowing exactly what is in my food and try as best as I can to make my own homemade versions of most things.  Using ingredients with name I can pronounce and as few additives, chemicals and preservatives as possible.

If you are what you eat (and they (whoever they are) say that you are) then I would rather be something identifiable. I am often horrified when I read the sides of packaging.  I mean, who is it exactly that decided what level of chemicals are safe for human consumption.

My sister pointed out to me the other day that some of the cakes and treats we eat that have been manufactured as safe for human consumption actually have the same ingredients in them that windshield washer fluid has in it, etc. I am not sure we should really be eating those things, safe levels or not!

They say (they again) that what you don't know doesn't hurt you.  But once you know these things, you can't un-know them.  What is potassium hydroxide when its at home?

I'll tell you what.  It is lye. Commonly known as Caustic Potash.  Should it really be in our food? I think not, but it is. Once you start reading labels and investigating them you have opened a real can of worms, let me tell you!

And so I am trying hard to make as much as I can from scratch and "known" ingredients.  My sister goes even further and uses only organic ingredients.  I am not sure my budget really stretches that far, but we will see.

We have to do what we have to do.  I only know I don't want to be eating paint thinner and varnish remover, however safe they say the levels are to eat. If it can burn your skin at high levels and damage your lungs if you breathe it in, I don't want to be eating it.

There is none of that nasty stuff in these delicious cookies.  Only pure, safe, edible ingredients.  Flour, cocoa powder, syrup, soda, milk and sugar. 

They are a bit of work with the kneading and rolling out for sure, but such a small amount of effort really for such a fantastically tasty result. Just look at how crisp they are!  And that chocolate filling . . .  wow.

Lush and delicious. Borrowed and adapted from Jamie Magazine. (It also gave me the opportunity to use my new biscuit cutter and word stamp thingie. I got them here.) 

With or without the cutter and the word stamp, these are beautiful biscuits. I really think you should prepare yourself to fall in love. You have been warned.  You might also want to put the kettle on because a hot cup of tea, herbal or otherwise is a real treat with a few of these.  Just saying!

Yield: Makes 14 cream filled cookies
Author: Marie Rayner
Homemade Bourbon Biscuits

Homemade Bourbon Biscuits

Moreishly rich and buttery chocolate cookies filled a lush chocolate cream filling.


For the Cookies:
  • 50g unsalted butter (3 1/2 TBS)
  • 50g soft light brown sugar (4 TBS packed)
  • 1 TBS golden syrup (can use cornsyrup)
  • 110g plain flour (very scant cup)
  • 20g cocoa powder (not the drink mix, scant 3 TBS)
  • pinch salt
  • 1/2 tsp bicarbonate of soda
  • 1 to 2 tsp milk
  • golden caster sugar for sprinkling
For the filling:
  • 50g of unsalted butter, softened (3 1/2 TBS)
  • 75g of sifted icing sugar (generous half cup)
  • 1 TBS cocoa powder, sifted
  • 1 to 2 tsp bourbon (you can use vanilla in it's place)


  1. Preheat the oven to 150*C/300*F/ gas mark 3. Line a baking sheet with baking parchment paper. Set aside.
  2. Cream together the butter and brown sugar until light and fluffy. Beat in the golden syrup until smooth.
  3. Whisk the flour, cocoa powder, salt and soda together in a beaker. Sift this into the creamed mixture.
  4. Add the milk a bit at a time, until you get a soft even dough. It should be a bit crumbly, but should have the promise of holding together.
  5. Tip out onto a lightly floured surface and knead for about a minute, until it comes completely together.
  6. Roll out with a lightly floured rolling pin about 1/4 inch thick. (I rolled mine out onto baking parchment so that I did not have to use a lot of flour.)
  7. Cut out into rectangles. If you like you can dot holes into the dough with the end of a skewer.
  8. Sprinkle with caster sugar and then carefully lift onto the prepared baking sheet with a metal spatula, leaving some space in between the biscuits.
  9. Bake for 8 to 10 minutes, then remove from the oven. Carefully lift onto a wire rack to cool completely before proceeding.
  10. To make the filling, cream the butter together with the icing sugar, cocoa powder and enough bourbon to give you a fluffy evenly coloured mixture.
  11. Spread a heaped teaspoon onto each of half the baked biscuits and then top with another one, pressing down lightly.
  12. Repeat until all the biscuits are filled. Store in an airtight container.


Caster sugar is a fine type of granulated sugar. You can use regular granulated sugar in its place. In North America Organic granulated sugar is very close to golden caster sugar in colour. You can use regular white granulated with no adverse results

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Homemade Bourbon Biscuits

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again! 

 Follow my blog with Bloglovin

Marie Rayner
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Coconut Chicken Curry

The recipe  I wanted  to share with you today is for a delicious, creamy coconut chicken curry! One thing which I really came to appreciate when I moved over to, and lived in the UK, was a great curry.

A good curry is almost considered to be the National dish at this point in the UK, second only to Fish and Chips! They did a survey a few years ago as to the Nation's favourie dish and curry came very close to usurping that age old favourite! 

Then again maybe it is not so surprising considering the large Asian population in the UK and Britain's historical presence in what was India.  Curry is actually quite a regional thing in India with curries from different areas being substantially different in heat and spiciness.

Fruity coconut curries such as this one are considered to be a South Indian Chicken Curry with Coconut Milk.

Coconut Chicken Curry

 Curry was  not something we ever had in our home when I was growing up and actually not something which my mother ever did come to like in her lifetime.  I blame it all on George. 

George was this  man my mother sort of went out with after she and my father split up.  George was from Cape Breton and fancied himself to be somewhat of a chef/restauranteur. I think he had managed some restaurant out West with his ex-wife. Anyways, he loved making what he called curry.

It was actually a huge stir fry, predominantly flavoured with curry powder and garlic.  George loved garlic and always went overboard on things like this. My mother came to not even be able to stand the smell of curry, or garlic for that matter. 

That just goes to show how very easily a person can get turned off of a type of food once they have had it prepared for them improperly.  A proper done curry is a thing of great beauty and really delicious!

My first real experience with Curry came when I lived in Suffield, Alberta with my second husband. Suffield was the British Army Training Services Unit in Canada and was filled with British soldiers and their spouses. 

We made many lovely friends when we were there that were British and became somewhat indoctrinated in their ways and culinary traditions.  We used to go playing Darts with some of them a few nights a week and the star of any get-together would always be a delicious curry!

One of my best friends was a gal named Cathy Giles. She came from Manchester and had a real Mancunian accent, which took some real getting used to.  At first I had a really difficult time understanding her.

We got along well however and she showed me how to make a proper chicken curry, which became a real family favourite. Of course once I moved to the UK and went to Culinary School, I was further versed in the art of making a curry.  I think I can now put together a pretty good one!

The recipe I am sharing with you today actually doesn't come from the UK however.  It has actually been adapted from a cookery book I used to use when I worked at the Manor entitled Casual Cooking by Sara Foster. 

My boss had several of Sara Foster's cookery books and often liked me to cook recipes from them to serve at her ladies luncheon get-togethers. Not that I ever had a chance to cook them a curry, mind you. That would have gone down like a lead balloon to say the least!

In my own home, however, Curry was an oft cooked and much beloved dinner option. I loved Sara Foster's style of cookery. Quite a few of her recipes were fresh, easy and delicious! 

Like this fabulously fruity and rich curry. It is not overly spicy and boasts some beautiful flavours! It is an excellent recipe to use if you are wanting to introduce someone to curry dishes.  A way to wet their whistle so to speak!

Its a very simple make.  To begin with you just saute seasoned strips of chicken breast in a mix of butter and oil until golden brown. 

Onion  is then softened in the drippings.  You don't want to brown it . . .  you just want it to be soft and translucent without colouring it.

Into those you stir some garlic  . . . of course. Most good curries will contain some garlic, and then aromatics.
The aromatics in this dish are grated fresh orange zest and juice, curry powder,  and fresh grated ginger root.  A most deliciously aromatic combination!

This mixture smells absolutely amazing when it hits the pan.  At once, fruity and curryish, almost exotic. 

Into that goes a cupful of coconut milk and a cup of chicken stock.  I like to reduce it a bit to thicken it up.  This is my own way of doing it, not Sara's.  I like my curry sauces to be a bit on the thicker side.

Coconut Chicken Curry

Once the sauce has reduced you return the chicken to the pan and heat it through, finishing the cooking of the chicken.  A bit of mango chutney is added, along with some chopped fresh mint and fresh coriander. 

I am really going to miss my fresh herbs in the garden.  Perhaps I will be able to start a bit of a windowsil herb garden when I get my own place. We shall see.

A sprinkle on top of toasted flaked almonds or unsalted cashews (or both, my preference) and dinner is ready.  All you need on the side is some rice.  
The sauce is so rich, I recommend plain rice.  Basmati or jasmine rice is a good option.

The addition of mint and coriander is a bit unusual I think.  At least the mint is. But trust me when I tell you they work really well in this along with the fruitiness and the coconut milk. 

Make sure you use a really well flavoured Mango Chutney. You want one with a bit of zip along with plenty of sweet.

This curry is a real favourite of mine and one that I make fairy often.  Its rich and creamy, well flavoured, not too spicy and incredibly delicious. 

If you are looking for something tasty to serve your family this weekend, that is also quick and easy to make, look no further. This delicious Coconut Chicken Curry fits the bill on all counts!

Coconut Chicken Curry

Coconut Chicken Curry
Yield: 4-6
Author: Marie Rayner
prep time: 10 Mincook time: 20 Mintotal time: 30 Min
This is a quick and easy chicken dish with a rich and tasty sauce. Serve with some steamed rice, a side vegetable and crisp poppadoms for a full meal.


  • 4 boneless, skinless chicken breast fillets
  • fine sea salt and freshly ground black pepper to taste
  • 1 TBS butter
  • 2 TBS light olive oil
  • 1 medium onion, peeled and diced
  • 2 garlic cloves, peeled and minced
  • 1 TBS medium curry powder
  • 1 TBS grated peeled fresh ginger root
  • the finely grated zest and juice from one orange
  • 1 cup (240ml) unsweetened coconut milk
  • 1 cup (240ml) chicken stock
  • 2 TBS good mango chutney
  • 1 TBS chopped fresh mint
  • 1 TBS chopped fresh cilantro (coriander leaf)
  • a small handful of lightly toasted slivered almonds or unsalted cashews


  1. Trim and discard any fat from the chicken breasts. Cut crosswise into strips. Season with salt and black pepper.
  2. Heat the butter and oil in a large skillet until the butter begins to foam. Add the chicken strips and saute them until golden brown, 3 to 4 minutes. Scoop out to a bowl and keep warm.
  3. Add the onion to the skillet. Cook, stirring frequently until translucent and tender. Add the garlic and cook for about a minute longer. Take care that it doesn't brown.
  4. Add the ginger root, orange zest, curry powder and orange juice, scraping the bottom of the pan to loosen any tasty bits.
  5. Add the coconut milk and chicken stock. Bring to the boil. Boil for a few minutes to reduce slightly and then add the chicken pieces and any juices collected back to the pan.
  6. Simmer for another 5 to 6 minutes until well heated through and the chicken is cooked thoroughly.
  7. Stir in the chutney and the herbs. Pour into a serving bowl. Garnish with the toasted nuts and serve immediately.
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Coconut Chicken Curry

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again! 

 Follow my blog with Bloglovin

Marie Rayner
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Slow Cooker Beef Tacos

If you are looking for a no fuss, no muss midweek meal you need look no further than these fabulously tasty Slow Cooker Beef Tacos.  They are as simple to make as throwing some meat, onions, seasoning and broth into a slow cooker in the morning.

Crock Pot Shredded Beef Tacos are easy to make and absolutely delicious! Tender and flavour-filled beef which cooks all day to perfection, what more could a person ask for!

Just  look at how moist and tender that beef is. So tender you can shred it with a fork.  Nobody needs to know how easy it was to make.

That can be you and your crockpots tasty little secret! I promise not to tell if you won't!

To be honest, I love crock pot meals.  Especially for things like beef and pork. Sometimes chicken depending on the cut.  I don't know what I would do without it.

Its an appliance I like to use any time of the year.  It especially comes in handy on days when I know I am going to be extra busy or out and about, or even at church.  There is nothing like knowing that you can be doing whatever and dinner is safely and easily cooking at home, ready for your return.

There is nothing like walking back into the house at the end of the day and smelling something delicious cooking. That can really set everyone's tastebuds to tingling, especially when the smells are Tex Mex in origin! 

I really love Tex Mex food and flavours. Burritos, Enchiladas, Tostadas, TACOS!  Count me in! Especially when they are as tasty and delicious as these ones are!

Slow Cooker Beef Tacos

 I don't think there is anything tastier than beef that has been slow cooked in a crock pot all day.  Tender and juicy, fall apart scrumptious! You just can't beat it! 

This beef is cooked to fall-apart-perfection.  And the flavours are spot on.  Onions and garlic, cumin, oregano, coriander and paprika . . . some salt and pepper as well.

You could also add green chilies if you like them really hot, but I find the addition of some Chipotle Chili Paste adds enough heat for me.  I am not overly fond of foods that bite me back, so I like to err on the side of caution.

A bit of lime juice adds a juicy tang and then of course you will want a good quality beef broth.  We use the Swanson brand which comes in the carton. Its not overly salty.

I like to use Beef Brisket if I can. It always comes out super tender and its texture readily soaks up all of those crazy Tex Mex flavours.

You can pre-sear it if you want to, but I'll be honest here.  This recipe is all about ease and I never bother searing it. I just throw it in to the crock pot and let it cook to perfection.

You don't even need to cube the beef before cooking, although you certainly can if you want to.  The only pre-prep I do is to trim off as much fat as I can.  Very easily done with a sharp knife, and if you are really smart you can look for a piece of meat that is very lean to begin with.

You can  use a chuck roast for this, as well as a bottom round if you wish.  All will work well, but I like to use the brisket cut most of all. In my opinion, it really is the best.

I prefer to use a soft wheat flour tortilla for these.  Some people like corn. You can also use hard taco shells. I like the soft myself.  It is a personal preference.

I sometimes make my own tortillas. If you have never tried making your own, you should sometime. There are quite a few very good recipes out there to make your own. I have been making my own for years, from scratch.

You can find the recipe I use here. Its a recipe I clipped from a Sunset Magazine many, many years ago. 

It easy and makes a good 12 to 14 soft flour tortillas. You can use them for anything from Quesadilla to Tacos to Enchiladas.  They are a great all rounder!

You can toast your tortillas in a hot skillet of course, or you can do what I like to do.  That is to toast them over an open flame, which is very easy to do if you have a gas cooktop.

Just hold the tortillas, working with one at a time and using a pair of flame-proof  tongs, over the gas flame of a burner until it toasts to your perfection. You need to flip them over once the first side is toasted.  Works beautifully and I love the look and the taste of the charred edges.

The most difficult part of these is going to be deciding what you are going to top them with!  What are your favourite taco toppings?  I have mine1

I love a good salsa for one thing, as well as some tasty guacamole. Guacamole, mmmmm.  I adore rich and creamy avocado.

I also love shredded lettuce. Iceberg is good, but I also love romaine. Romaine/Cos has a bit more nutrition than the iceberg and a much deeper green colour, but to be honest, I have even eaten rocket/arugula on tacos and enjoyed them.

You just want something cool and crisp to go with that juicy meat. I also love to add some chopped red onion and sliced black olives.

A dollop of rich sour cream and some shredded Jack or Cheddar cheese and I am in taco heaven!  It just doesn't get much better than this!!!

Bring on the napkins! A taco just isn't as delicious if it doesn't make a mess when you are eating it!  That's my story anyways, and I'm sticking to it!


Slow Cooker Beef Tacos

Slow Cooker Beef Tacos

Yield: 3 - 4
Author: Marie Rayner
Using the slow cooker to cook some beautiful tender meat ready to use in tacos or even burritos makes perfect sense. No fuss, no muss, perfect every time.


For the meat:
  • 2 pounds Beef Brisket in one piece
  • 1 TBS mild chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp coriander leaf
  • 1/2 tsp smoked paprika
  • 1 cup (240ml) good quality beef stock
  • 2 TBS tomato paste (concentratedtomato puree)
  • 1 tsp Chipotle in adobe paste
  • 1 juice of one lime
  • 1 small white onion, peeled and diced
  • 5 cloves garlic, peeled and minced
  • salt and black pepper to taste
You will also need:
  • warmed small soft tortillas to serve
  • your favourite taco toppings (cheese, guacamole, sour cream, salsa, sliced black olives, lettuce, spring onions, etc.


  1. Place the chopped onion in the bottom of the slow cooker along with the garlic cloves. Place the meat on top of these.
  2. Whisk together the stock, tomato puree, all of the herbs and seasonings and lime juice. Pour over and around the meat.
  3. Cover tightly and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.
  4. When the meat is falling apart, remove from the slow cooker and shred with two forks.
  5. Ladle some of the hot juices over top and serve warm, with warmed tortillas and your favourite taco toppings.
  6. Cover and refrigerate any leftovers. Use within 3 to 4 days.
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Slow Cooker Beef Tacos

This is the perfect meal when you are busy doing other things, or are feeling too lazy to really cook. Its nice to have something like this up your sleeve that you can just pop into the slow cooker and you just know your family is going to enjoy it. In my family Tex Mex was always King! They loved it! 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again! 

 Follow my blog with Bloglovin

Marie Rayner
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