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.
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