RECIPE PAGE

Slow Cooked Beef Brisket

Mexican flavours for the whole fam to enjoy!

Serves 4

Ingredients
700g-1 kg beef brisket
1 tablespoon cumin
1 tablespoon paprika
1 teaspoon chipotle chilli powder (2 if you like heat)
1 teaspoon oregano
½ cup bone broth/stock
¼ cup apple cider vinegar
1 x 400g tin tomatoes
1 x onion, sliced
2 x garlic, sliced

Directions

Place the brisket in the slow cooker and cover with the cumin, paprika, oregano and chipotle chilli powder as well as a good pinch of salt. Drizzle with some extra virgin olive oil and rub into the meat. Next add the broth, vinegar, tomatoes, onion and garlic and mix. Turn on to low heat and cook for 8 hours. When ready, shred the meat in the slow cooker and mix through the juices.

Ingredients - Salad & Tacos

¼ red cabbage, finely shredded
1 small fennel, very finely shredded
1 x carrot, grated
2 x spring onion, finely sliced
1 handful coriander (stalk and leaves)
1/2 cup kefir/yoghurt
2 tablespoons mayonnaise
1 x lime (juice and zest)
8 x tortillas
Extra lime and coriander to serve

Directions

Combine the cabbage, fennel, carrot, spring onion and coriander and set aside. To make the sauce combine the kefir/yoghurt with the mayonnaise and the lime juice and zest. Prepare the tortillas according to packet instructions. Serve tortillas with salad, beef brisket and sauce.