Meat that's flavoured and slow-cooked just falls apart on the plate, making it the perfect ingredient for these delicious tacos.
For the Beef: Preheat the oven to 170C.
Rub the spice mix all over the brisket until well coated.
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.
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.
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.
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.
For the Grilled Avocados: halve and destone the avocados. Season with salt and lightly toss with oil and lime juice.
Heat a skillet pan until very hot then carefully place the avocado halves on. Grill for 2 minutes on each side until charred.
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
Servings 4
