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Beef Brisket Tacos


Beef brisket tacos with grilled avocados are our new favourite yum. Seriously! Invite your mates over for this Mexican feast.

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Ingredients

For the Beef:
Silver Fern Farms Grass-Fed Beef Brisket (With Spice Rub)
2 tbsp Olivado Avocado Oil Infused with Chilli
1 red onion, diced
4 garlic cloves, crushed
1 ½ cups Chantal Organics Tomato Passata
1 cup beef stock
2 tbsp DYC Apple Cider Vinegar
1 tbsp Airborne Clover Honey

For the Grilled Avocados:
2 NZ Avocados
1 tsp Olivado Avocado Oil Infused with Chilli
1 lime, juice
Salt, a pinch

To Serve:
¼ cup Superb Herb Coriander leaves and stems, chopped
2 radishes, mandolined
⅓ cup jalapenos, sliced
¼ red cabbage, shredded
3 limes, halved
½ red onion, thinly sliced
Corn tortillas, heated

We used a Le Creuset Signature Cast Iron Casserole to cook the brisket

Directions

1
For the Beef: Preheat the oven to 170C.
2
Rub the spice mix all over the brisket until well coated.
3
Heat oil in a casserole dish on medium to high heat then place the brisket fat-side down and cook until browned on both sides, about 5 mins. Transfer to a plate.
4
Cook the red onion in the dish on medium heat until softened, about 5 mins. Add the garlic and cook for a further minute, stirring often so it doesn’t catch. Add the passata, beef stock, cider vinegar and honey to the dish, stir well, then remove from the heat.
5
Place the brisket back in the dish, fat side up, then cover and bake for 3 hours, or until meat is very tender, basting every 30 minutes.
6
Carefully place the cooked brisket on a chopping board and thinly slice against the grain. In a bowl mix brisket with ½ cup of sauce from the casserole.
7
For the Grilled Avocados: halve and destone the avocados. Season with salt and lightly toss with oil and lime juice.
8
Heat a skillet pan until very hot then carefully place the avocado halves on. Grill for 2 minutes on each side until charred.
9
To Serve: serve the brisket on the tortillas with extra brisket sauce goodness. Top with radishes, cabbage, onion and a slice of grilled avocado. Garnish with fresh coriander and jalapenos. Squeeze over a little lime juice and dig in. ¡Qué rico! (Yum!)