6 Servings
Ingredients
1kg beef brisket from Hudson Meats
250ml passata from Hudson Meats
500ml beef stock
Juice from 1 lime
4 tbsp honey
2 tsp smoked paprika
2 tsp ground cumin
Tacos, shredded cabbage and carrots, red onion, sliced avocado, salsa and sour cream to serve with.
Seasoning
3 tsp garlic powder
3 tsp ground cumin
2 tsp smoked paprika
Pinch of cayenne pepper
1 tsp salt
Method
- Preheat oven to 170C.
- Combine all seasoning ingredients. Place brisket in roasting pan and rub seasoning over brisket until well coated.
- Mix beef stock, lime juice, honey, ground cumin and smoked paprika and pour over beef brisket.
- Cover the pan with foil and place in the oven. Bake for 3 hours basting brisket with sauce from the pan every hour. If the sauce is too thick, pour in stock in intervals.
- Remove beef from pan and shred with two forks. Return brisket back to gravy.
- Assemble tacos with shredded beef, carrots, cabbage, red onion, avocado and other sauces.
Recipe by Sarah Ahmed : @nourish.glow.repeat