Beef Brisket Tacos
Beef brisket tacos with grilled avocados are our new favourite yum. Seriously! Invite your mates over for this Mexican feast.
Ingredients
- For the Beef
Grass-fed beef brisket (we love Silver Fern Farms)- 2 tbsp avocado oil infused with chilli (we love Olivado)
- 1 red onion, diced
- 4 garlic cloves, crushed
- 1 ½ cups Chantal Organics Tomato Passata
- 1 cup beef stock (we love Kallo)
- 2 tsp Chantal Organics Apple Cider Vinegar
- 1 tsp clover honey (we love Airborne)
- For the Grilled Avocados
- 2 NZ Avocados
- 1 tsp avocado oil infused with chilli (we love Olivado)
- 1 lime, juice
- Salt, a pinch
- To Serve:
- ¼ cup coriander leaves and stems, chopped (we love Superb Herb)
- 2 radishes, mandolined
- ⅓ cup jalapenos, sliced
- ¼ red cabbage, shredded
- 3 limes, halved
- ½ red onion, thinly sliced
- Corn tortillas, heated
- We used a Le Creuset Signature Cast Iron Casserole to cook the brisket
instructions
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Step 1.
For the Beef: Preheat the oven to 170C.
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Step 2.
Rub the spice mix all over the brisket until well coated.
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Step 3.
Heat oil in a casserole dish on medium to high heat then place the brisket fat-side down and cook until browned on both sides, about 5 mins. Transfer to a plate.
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Step 4.
Cook the red onion in the dish on medium heat until softened, about 5 mins. Add the garlic and cook for a further minute, stirring often so it doesn’t catch. Add the passata, beef stock, cider vinegar and honey to the dish, stir well, then remove from the heat.
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Step 5.
Place the brisket back in the dish, fat side up, then cover and bake for 3 hours, or until meat is very tender, basting every 30 minutes.
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Step 5.
Carefully place the cooked brisket on a chopping board and thinly slice against the grain. In a bowl mix brisket with ½ cup of sauce from the casserole.
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Step 6.
For the Grilled Avocados: halve and destone the avocados. Season with salt and lightly toss with oil and lime juice.
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Step 7.
Heat a skillet pan until very hot then carefully place the avocado halves on. Grill for 2 minutes on each side until charred.
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Step 8.
To Serve: serve the brisket on the tortillas with extra brisket sauce goodness. Top with radishes, cabbage, onion and a slice of grilled avocado. Garnish with fresh coriander and jalapenos. Squeeze over a little lime juice and dig in. ¡Qué rico! (Yum!)
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Chantal Organics Products used
