Use your slow cooker to make easy beef brisket tacos. Serve with your favourite toppings and lots of lime for squeezing over
9h
Serves
4
Medium
Mexican
Ingredients
- 1 tbsp vegetable oil
- 750 g-1 kg brisket cut into large chunks (about 6 cm pieces)
- 300ml (1.2 cups) beef stock
- 2 bay leaves
- 1 onion cut into wedges
- 2 vine tomatoes halved
- 2 garlic cloves
- 2 whole dried chipotle chillies soaked in 100 ml hot water, stems discarded (or use 2 tbsp chipotle paste)
- 1 tsp dried oregano
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 2 tbsp cider vinegar
- 1 tsp sea salt flakes
- 1/2 tsp ground black pepper
- small corn tortillas
- guacamole
- tomato salsa
- hot sauce
- lime wedges
- chopped coriander
Preparation
Not specified
Cooking
- If your slow cooker has a sear or sauté function, turn it to high.
- Alternatively, heat a frying pan over a high heat.
- For the spice paste, char the onion and tomato pieces for 6-8 mins until blackened slightly and starting to soften, turning every few minutes.
- This will impart a smoky flavour.
- Put these and the remaining paste ingredients in a food processor and blitz until smooth.
- Heat the oil in the same hot pan or slow cooker and fry the brisket for 5-7 mins until golden brown on all sides.
- Tip in the spice paste and stir, frying for 2-3 mins until fragrant.
- Transfer to the slow cooker if you’ve used a pan.
- Pour over enough beef stock to cover the meat, then add the bay leaves and cover with the lid.
- Cook on low for 6-8 hrs until the meat is tender and shreds easily using two forks.
- Simmer, uncovered, for an extra 30 mins to reduce the sauce if needed.
- Check for seasoning.
- Shred the meat and stir it back into the thickened sauce.
- Serve the beef in the tortillas along with any toppings you like, with lots of lime for squeezing over.
Plating & Serving
Not specified
Suggested Sides
Recipe Details
