Slow-Cooked Beef Tacos

Pat the meat dry with paper towels. Brown it quickly on all sides in a pot with oil until it gets a nice golden color all around.

Add spices, teriyaki sauce, brown sugar, soy sauce, rice vinegar and water or stock until it just covers the meat.

Cover with lid and let the meat simmer on medium-low heat for 1-2 hours until tender.

When the meat is tender, lift it out of the pot. Strain the sauce and return it to the pot. If it's thin, you can reduce it a bit - just watch that it doesn't get too salty as it reduces.

Clean the meat from bones and shred it into thin strips. Return it to the sauce and taste, adding salt, pepper or lime juice if needed. Keep the meat warm while you prepare the rest.

Use an immersion blender to blend together cilantro, oil and lemon juice into a dressing. Stir in finely chopped chili (remember to remove seeds if you don't like it very spicy), and season with salt and pepper.

Cut cabbage into thin strips, preferably with a mandoline or cheese slicer.

Cut red onion into thin slices and squeeze lemon juice over. Let the onion marinate for a few minutes.

Warm tortillas according to package directions.

Cut avocado in half and slice it.

Arrange tortillas with cabbage, slow-cooked meat, avocado, red onion and fresh cilantro. Drizzle with some of the dressing and serve with sour cream.