Cooked low and slow, this pulled Mexican beef brisket is so versatile - eat it in tacos, on nachos, in fajitas or quesadillas, or fill burger buns with it and top with a creamy slaw.
Ingredients
- 1 brown onion, sliced
- 1 tsp garlic powder
- 1 tsp ground cumin
- 2 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tsp dried oregano
- 1 tsp salt
- 1.5kg beef brisket
- 1 tbsp olive oil
- 2 tbsp tomato paste
- 3 tbsp brown sugar
- 2 tbsp lime juice
- 1 cup Massel Beef Style Liquid Stock
- 1 tsp smoked paprika
Method
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Step 1Place brown onion in the base of a slow cooker. In a small bowl, combine garlic powder, cumin, paprika, cayenne, oregano and salt. Rub liberally over brisket.
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Step 2Heat oil in a large frypan and brown brisket well on both sides. Transfer to slow cooker.
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Step 3Combine tomato paste, brown sugar, lime juice, stock and smoked paprika in a jug and pour over beef. Cover and cook on high for 8 hours.
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Step 4Remove beef from slow cooker and allow to cool enough to handle. Shred meat with two forks, discarding any fatty pieces as you go. Return to slow cooker and stir through the cooking sauce. (See note about sauce below).
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Step 5Serve warm with rice and salad, or in tacos or nachos, or on burgers.
Recipe Notes
Brisket is a fatty cut of meat and releases a lot of fat during cooking. After you’ve removed the meat from the slow cooker, pour remaining sauce into a jug and allow to cool. The fat will set on top and you can spoon it into the bin, then simply reheat the remaining sauce and stir through meat.
If you can’t be bothered making the spice mix, replace it with a sachet of store bought taco mix for a similar taste.
Recipe and photo by Greer Worsley.
Recipe Reviews (1)
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