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15 • minutes
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4 • serves
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Beef Brisket Tacos

0/5 (1)


  • For the Beef
  • tickGrass-fed beef brisket (we love Silver Fern Farms)
  • tick2 tbsp avocado oil infused with chilli (we love Olivado)
  • tick1 red onion, diced
  • tick4 garlic cloves, crushed
  • tick1 ½ cups Chantal Organics Tomato Passata
  • tick1 cup beef stock (we love Kallo)
  • tick2 tsp Chantal Organics Apple Cider Vinegar
  • tick1 tsp clover honey (we love Airborne)
  • For the Grilled Avocados
  • tick2 NZ Avocados
  • tick1 tsp avocado oil infused with chilli (we love Olivado)
  • tick1 lime, juice
  • tickSalt, a pinch
  • To Serve:
  • tick¼ cup coriander leaves and stems, chopped (we love Superb Herb)
  • tick2 radishes, mandolined
  • tick⅓ cup jalapenos, sliced
  • tick¼ red cabbage, shredded
  • tick3 limes, halved
  • tick½ red onion, thinly sliced
  • tickCorn tortillas, heated
  • tickWe used a Le Creuset Signature Cast Iron Casserole to cook the brisket


  • Step 1.

    For the Beef: Preheat the oven to 170C.

  • Step 2.

    Rub the spice mix all over the brisket until well coated.

  • 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.

  • 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.

  • 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.

  • 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.

  • Step 6.

    For the Grilled Avocados: halve and destone the avocados. Season with salt and lightly toss with oil and lime juice.

  • 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.

  • 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!)

Chantal Organics Products used

Tomato Passata
Apple Cider Vinegar

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