Beef tacos with creamy avocado and quick-pickled cabbage

For the pickled cabbage salad, place the cabbage in a colander in the sink, pour over the boiling water, then drain well and cool. Use your hands to massage the cabbage a bit to soften it.

Combine in a large bowl with the carrot, onion, chilli (if using), vinegar, 1/4 cup (80ml) water, salt and oregano. Use clean hands to toss everything together really well.

Cover the bowl tightly with plastic wrap, then refrigerate for a few hours or overnight for the mixture to lightly pickle.

Heat half the oil over medium-high in a large, heavy-based frypan. Add the beef, in batches if necessary, season well with salt, then cook about 5 minutes on each side or until well browned all over.

Meanwhile, heat the remaining oil in a large, heavy-based casserole or saucepan. Add the onion and garlic then cook, stirring often, for 7-8 minutes or until softened.

Stir in the tomato paste and the herbs, spices and aromatics, then stir for 1 minute or until fragrant.

Add the stock, orange juice, lime juice and chipotle in adobo.

When the beef is well browned, transfer to the saucepan. Working quickly, add about 250ml (1 cup) water to the frypan, stirring to dislodge any stuck-on bits from the base of the pan.

Stir the liquid briefly, then pour it into the saucepan. The beef should be almost covered; add a little extra stock or water if needed, but don’t drown it. Bring the liquid to a simmer, then reduce the heat to low.

Cover the pan, then cook the beef for about 2 hours or until very tender, turning it once or twice.

Remove the beef from the pan, skim off any excess fat from the surface, then bring the liquid to the boil. Cook over medium-high heat, stirring occasionally, for 25-30 minutes or until it is very reduced and thickened

Using clean hands or two forks, coarsely shred the beef, then return it to the sauce, tossing to coat. Taste, then season with salt and pepper.

Meanwhile, heat the oven to 200˚C. Wrap the tacos in foil, and heat in the oven according to packet instructions.

For the avo cream, combine the avocado, sour cream and a dash of lime juice in a food processor, then process until smooth.

Season with salt and pepper to taste. You don’t want too much lime as the salad is quite puckery.

Drain the excess liquid from the salad, then arrange the salad, avo cream, the hot beef, tacos and coriander sprigs in bowls and on plates.

Summon your crew, arm them with plates, plenty of paper napkins and cold beverages, then firmly instruct them to dig the heck in.