Beef brisket tacos

Name: Beef Brisket Tacos with Grilled Avocado
Prep time: 15 min
Cook time: 210 min
Total time: 225 min
Ingredients: 1 Silver Fern Farms Grass-Fed Beef Brisket (With Spice Rub); 2 tbsp Olivado Avocado Oil Infused with Chilli; 1 red onion (diced); 4 garlic cloves (crushed); 1 1/2 cups Chantal Organics Tomato Passata; 1 cup beef stock; 2 tbsp DYC Apple Cider Vinegar; 1 tbsp Airborne Clover Honey; 2 NZ Avocados; 1 tsp Olivado Avocado Oil Infused with Chilli; 1 lime (juice); Salt (a pinch); 1/4 cup Superb Herb Coriander leaves and stems (chopped); 2 radishes (sliced thinly); 1/3 cup jalapenos (sliced); 1/4 red cabbage (shredded); 3 limes (halved); 1/2 red onion (thinly sliced); Corn tortillas (heated)

White round flat bread with reddish brown meat and avo on top, surrounded by lime halves, red onion slices, more tacos and meat, avocado, herb and sliced radish on white background.

Beef brisket tacos with grilled avocados are our new favourite yum. Seriously! Invite your mates over for this Mexican feast.

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Prep Time 15

Cook Time 3 30

Total Time 3 45

Course Dinner

Cuisine Mexican

Servings

Equipment

We used a Le Creuset Signature Cast Iron Casserole to cook the brisket

Ingredients

For the Beef

1 Silver Fern Farms Grass-Fed Beef Brisket With Spice Rub
2 tbsp Olivado Avocado Oil Infused with Chilli
1 red onion diced
4 garlic cloves crushed
1 ½ cups Chantal Organics Tomato Passata
1 cup beef stock
2 tbsp DYC Apple Cider Vinegar
1 tbsp Airborne Clover Honey

For the Grilled Avocados

2 NZ Avocados
1 tsp Olivado Avocado Oil Infused with Chilli
1 lime juice
Salt a pinch

To Serve

¼ cup Superb Herb Coriander leaves and stems chopped
2 radishes sliced thinly
⅓ cup jalapenos sliced
¼ red cabbage shredded
3 limes halved
½ red onion thinly sliced
Corn tortillas heated

Instructions

For the Beef: Preheat the oven to 170°C.
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. ¡Qué rico! (Yum!)