Foodie Friday: smokey brisket tacos

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

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.
Place in the oven at 120°C for approx. 5 hours or until wobbly to touch.
Once cooked, unwrap brisket (keep all the juices) and place back in oven at 200°C for 10-15 minutes to caramelise.
Shred brisket and serve hot, pour over the reserved juices.
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.
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.
Crema: Blitz capsicums in food processor to form a chunky paste.
Season creme fraiche with lime and salt.
Gently fold capsicum paste through creme fraiche before serving.
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 it’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-fry’s.
Spinach wraps are a delicious alternative to white corn tortillas.

**Love tacos? We have plenty more taco recipes…**

Foodie Friday: tempura tacos with fresh avocado

Chef and cookbook author Luke Hines is encouraging Aussies to embrace the arrival of the misunderstood Shepard avocado by learning how to use and choose them correctly! New YouGov Galaxy research shows…

Foodie Friday: Vegetarian tacos

Styled on the brand’s colourful new range Majolica, today’s tasty vegetarian recipe (vege-packed tacos) is brought to us by Maxwell Williams. Inspired by the traditional Italian majolica tin-glazed ceramics, this…

Foodie Friday: Super salmon tacos

This week’s recipe is brought to you by nutritionist and Tassal ambassador Susie Burrell and it’s both delicious and highly nutritious courtesy of the array of ‘super’ ingredients within. “The…

Foodie Friday: Spicy pork tacos with pineapple salsa

This recipe was created by Australian Pineapples ambassador Martyna Angell. Makes 8 Tacos | Prep time: 10 minutes | Cooking time: 25 minutes Ingredients 350g pork fillet 2 teaspoons olive…

Foodie Friday: Korean Short Rib Tacos with Crunchy Asian Slaw

Everybody loves taco night! This lip-smacking recipe from Williams-Sonoma is a mash-up of Asian and Latin American cuisines; a fresh, crunchy slaw is paired with tender short ribs and a…

Foodie Friday: Fried avocado tacos with tomato-jalapeno salad

Have you ever fried an avocado? Thought not! What better time to try it than on Foodie FRIEDay? Ok so we’re feeling a little silly here today – maybe it’s…