Mexican-Style Beef Brisket Tacos

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SERVES:

2–3 PEOPLE

Prep Time:

20 MINUTES

Cook Time:

3 HOURS

This Mexican-style beef brisket takes a 400g cut and gives it the low-and-slow treatment with smoked paprika, cumin, orange and chilli until it pulls apart into sticky, saucy chunks. Load it into warm tortillas with sharp pink pickled onions, avocado, coriander and plenty of lime. Small brisket, big taco energy.

_INGREDIENTS:

400g beef brisket
1 Tbsp olive oil
1 small onion, finely sliced
3 garlic cloves, crushed
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground coriander
½ tsp chilli flakes, or more to taste
1 Tbsp brown sugar
1 Tbsp tomato paste
½ orange, juiced
200ml beef stock
Salt and freshly ground black pepper

_{QUICK PICKLE}

1 red onion, very thinly sliced
1 lime, juiced
½ tsp sugar
¼ tsp salt

_{FOR THE TABLE}

6 small tortillas
1 avocado, diced
1 small handful fresh coriander, roughly chopped
1 lime, cut into wedges
1 fresh chilli, thinly sliced (optional)

_{INSTRUCTIONS:}

Preheat the oven to 150°C fan bake. Pat the brisket dry and season generously with salt and pepper.
Heat the olive oil in a small ovenproof casserole dish over medium-high heat. Add the brisket and sear for 2–3 minutes on each side until deeply browned. Remove from the dish and set aside.
Reduce the heat to medium. Add the sliced onion and cook for 4–5 minutes until softened. Add the garlic, cumin, smoked paprika, ground coriander and chilli flakes, then cook for 1 minute until fragrant.
Stir in the brown sugar and tomato paste and cook for another minute. Pour in the orange juice and beef stock, scraping the bottom of the dish to loosen all those good browned bits.
Return the brisket to the dish and spoon some of the sauce over the top. Cover tightly with a lid and transfer to the oven for 2½-3 hours, turning the brisket halfway through. It’s ready when the meat pulls apart easily with a fork. Check it towards the 2-hour mark and add a splash of water if the sauce is reducing too quickly.
While the brisket cooks, put the sliced red onion in a bowl with the lime juice, sugar and salt. Give everything a good scrunch with clean hands, then leave to pickle for at least 20 minutes. Give it another toss before serving.
Remove the cooked brisket from the dish and rest for 10 minutes. Meanwhile, place the casserole dish over medium-high heat and simmer the cooking liquid for 5–10 minutes, or until reduced to a thick, glossy sauce.
Pull the brisket into chunky pieces using two forks. Return the beef to the sauce and toss until well coated. For stickier, caramelised edges, pop the uncovered dish under a hot grill for 3–5 minutes, keeping a close eye on it.
Warm the tortillas according to the packet instructions. Serve with the sticky brisket, drained pickled onions, diced avocado, coriander, lime wedges and fresh chilli, if using. Build, fold, demolish.

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