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Foodie Friday: smokey brisket tacos

August 21, 2020 Leave a Comment

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Smokey brisket tacos with Pico de Gallo & red pepper crema

This recipe was created by Sum Yung Guys chef and owner, Matt Sinclair, for Australian Beef.

Serves: 6 | Prep time: 25 minutes | Cooking time: 5 hours for the slow cooked brisket

Ingredients

  • Approx. 1kg beef brisket 2 tbsp olive oil
  • 2 tbsp smoked paprika 2 tbsp ground cumin
  • 2 tbsp black pepper
  • 2 tbsp fennel seeds
  • 2 tbsp brown sugar
  • 1 tbsp salt
  • 24 x 6-inch white corn tortillas

Slaw

  • 10 brussel sprouts shaved
  • 1 carrot, grated
  • 1 cup coriander, roughly chopped
  • 1/2 cup spring onion, sliced (green part) Olive oil
  • Pinch salt

Pico de Gallo (salsa)

  • 2 cloves garlic, finely grated
  • 2 limes juiced
  • 1/3 cup spring onion, finely sliced (white part) 1/3 cup coriander, finely chopped
  • 2 large green chillies, finely diced
  • 2 tbsp olive oil
  • Large pinch salt

Crema

  • 1/3 cup roasted capsicums
  • 1/2 cup creme fraiche
  • 1 tbsp lime juice
  • Pinch salt

Method

  1. Brisket preparation: Combine all spices, salt, sugar and oil. Rub brisket with marinade and tightly wrap in 2 layers of aluminium foil and place into a tightly fitting baking tray.
  2. Place in the oven at 120ยฐC for approx. 5 hours or until wobbly to touch.
  3. Once cooked, unwrap brisket (keep all the juices) and place back in oven at 200ยฐC for 10-15 minutes to caramelise.
  4. Shred brisket and serve hot, pour over the reserved juices.
  5. Slaw: Place all salad ingredients into a medium bowl. Only drizzle with olive oil and a pinch of salt when ready to serve. Prepare and store in the fridge until ready to do so.
  6. Salsa: Simply combine all salsa ingredients into a small bowl, stir through and check seasoning. Should be hot, sour and well-seasoned. Adjust with lime, chilli or salt if required.
  7. Crema: Blitz capsicums in food processor to form a chunky paste.
  8. Season creme fraiche with lime and salt.
  9. Gently fold capsicum paste through creme fraiche before serving.
  10. When ready to serve, grill or pan fry the corn tortillas. Add hot shredded brisket and top with slaw, salsa and crema.

Tips

  • Brisket needs a long, slow cook to ensure itโ€™s tender and shreds well. Cooking can also be done on a stovetop, a grill or a slow cooker.
  • Discard the fat from the top of the brisket before you start shredding but retain any liquid to mix back through the meat or drizzle on top.
  • Leftover brisket can be heated through for next day stews and stir-fryโ€™s.
  • Spinach wraps are a delicious alternative to white corn tortillas.

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About Jen Bishop

Jen Bishop is our owner and publisher and an experienced journalist and editor. Interiors Addict has been her full-time job for more than 8 years. She is married to Damian and mum to Sebastian and Charlie.

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