Slow cooked smokey brisket tacos with grilled red onions and chive sour cream
Slow cooked smokey brisket tacos with grilled red onions and chive sour cream
Beef Preparation
Ingredients
- 1kg Moilie brisket
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 2 teaspoon sweet smoked paprika
- 1 teaspoon smoked cracked black pepper
- ½ teaspoon mustard powder
- 1 teaspoon salt
- 2 tablespoons Broighter Gold rapeseed oil
- 500ml beef stock
- 250g passata
- 2 onions, peeled and chopped
Method
Rub the brisket with the onion powder, garlic, paprika, pepper, mustard powder and salt. Allow to marinate in the fridge for a couple of hours and remove 20 minutes before cooking.
Heat the oil in a casserole pot and when hot add the brisket. Sear on all sides then add the onions and cook until golden. Add the stock and passata, place a lid on top and place in a 160°C oven for about 3 hours or until fork tender. Allow to rest for 15 minutes then shred the meat and mix into the sauce.
Taco Preparation
Ingredients
- 8 soft flour tortillas
- 4 red onions
- 2 tablespoons Broighter Gold rapeseed oil
- 250g sour cream
- 2 tablespoons chopped chives
- 2 little gem lettuce shredded
Method
Peel the onions and cut in half through the root, then cut each half into 4 wedges. Brush with the oil and season with salt. Cook on a griddle pan until soft and wilted. Mix the sour cream with the chives and season to taste.
To assemble
Cook the tortillas on a hot pan for 1 minute each side. Top a tortilla with lettuce, some of the beef and then add the grilled onions and some of the sour cream.
