Meat that's flavoured and slow-cooked just falls apart on the plate, making it the perfect ingredient for these delicious tacos.

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Beef Brisket Tacos Recipe
Yields4 Servings
Prep Time15 minsCook Time3 hrs 30 minsTotal Time3 hrs 45 mins
For the Beef:
 2 tbsp Avocado oil with chilli
 1 red onion, diced
 4 garlic cloves, crushed
 1 ½ cups Tomato passata
 1 cup Beef stock
 2 tbsp Apple cider vinegar
 1 tbsp Honey
For the Grilled Avocados:
 2 Avocado
 1 tsp Avocado oil with chilli
 1 lime, juice
 Salt, a pinch
To Serve:
 ¼ cup Coriander leaves and stems, chopped
 2 Radishes, mandolined
  Red cabbage, shredded
 ¼ Red cabbage, shredded
 3 Limes, halved
 ½ Red onion, thinly sliced
 Corn tortillas, heated
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

Ingredients

For the Beef:
 2 tbsp Avocado oil with chilli
 1 red onion, diced
 4 garlic cloves, crushed
 1 ½ cups Tomato passata
 1 cup Beef stock
 2 tbsp Apple cider vinegar
 1 tbsp Honey
For the Grilled Avocados:
 2 Avocado
 1 tsp Avocado oil with chilli
 1 lime, juice
 Salt, a pinch
To Serve:
 ¼ cup Coriander leaves and stems, chopped
 2 Radishes, mandolined
  Red cabbage, shredded
 ¼ Red cabbage, shredded
 3 Limes, halved
 ½ Red onion, thinly sliced
 Corn tortillas, heated

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

Beef Brisket Tacos