Recipes
Chipotle Chilli & Lime Slow Cooked Beef Brisket Tacos
Prep Time:
15-20 mins
Cook Time:
240 mins
Servings:
4-5 servings
For the slow cooked beef brisket:
500g Diced beef brisket
1 red onion
3 cloves garlic
2 diced fresh tomatoes (250g )
1 Capsicum diced ( I used a mix of red, green and yellow )
1 tspn ground coriander
1/2 tspn ground cumin
1/4 tspn chipotle chilli powder
1/2 tspn smoked paprika
2 chipotle peppers in adobo diced
1 Tblspn tomato paste
The roots of 1 bunch of fresh coriander
Zest of 1 lime
Juice of 1 lime
1 cup beef stock (potentially more later on )
Tortillas
For the tomato salsa:
1-2 diced tomatoes
1/2 diced red onion
Fresh chopped coriander leaves
Squeeze lime juice
Salt/pepper
For the pineapple salsa:
1/2 cup diced fresh pineapple
1/2 cup diced avocado
1/2 diced red onion
Fresh chopped coriander leaves
Squeeze lime juice
Salt/pepper
Mashed avocado/guacamole:
1 ripe avocado mashed with a fork
Squeeze of lime juice
Salt/pepper
1. Preheat your oven to 150 degrees Celsius.
2. Season the beef brisket with salt/pepper generously, then heat oil in an oven proof dutch oven or casserole type dish on the stove. Brown your beef brisket in batches then remove from pan.
3. In the same pan fry off red onion and garlic for approximately 5 minutes then add diced capsicum, diced tomato, spices, chipotle chillies and tomato paste, stir to combine.
4. Add your beef brisket back into your pan with coriander root, lime zest, lime juice and 1 cup beef stock. Mix all together and place in your preheated oven for about 4 hours or until your meat is tender and falls apart easily with a fork. Your gravy/sauce should thicken up and reduce nicely too. Check this a few times over the 4 hours you may need to add some more stock and stir a few times if it’s starting to look like it needs more liquid. I added about an extra 1/4 cup beef stock about 3 hours in but this will depend on your oven and your chosen baking dish.
4. Once it’s done break up the beef brisket a bit with two forks and remove your coriander root. Toast your tortillas, dice up your ingredients for your two salsa’s and mash your avocado. Don’t forget to squeeze lime juice into each side dish and season with salt and pepper too.
5. Garnish with extra lime wedges and coriander leaves. I love to add a bit of chipotle Tabasco sauce on top of my tacos for that extra kick, give it a try if you love spice.
