beef brisket
2kg Beef Brisket
6 Chipotle Chilli's (Smoked Tinned Jalapeno Chillies)
1 Clove Garlic (Chopped)
½ cup Orange Juice
½ cup Lime Juice (From 2 1/2 Limes)
400g Canned Tomatoes (Drained)
2 tablespoons Dried Wild Oregano
½ teaspoon Ground Cumin
2 tablespoons White Wine Vinegar
hot chilli sauce
6 Habanero Chilli's (Or 8-10 Very Hot Chillies. Remove Seeds For A Milder
Flavour.)
1 large Onion
400g Canned Tomatoes
½ cup White Wine Vinegar
to serve
2 tablespoons Roughly Chopped Coriander Leaves
10 Spring Onions (Thinly Sliced On An Angle)
1 Green Capsicum (Finely Chopped)
1 Lime (Juice Only)
Flour Tortillas (Stale)
Sunflower Oil
Sour Cream
Limes (S)
Method
beef brisket
Puree marinade ingredients with 2 tsp salt and 1/2 tsp pepper in a food
processor, then transfer to a large shallow roasting dish. Gently score the
brisket on both sides and coat with the marinade. Cover the dish with foil and
place in fridge for at least 4 hours. To cook the brisket place the dish,
covered, into a medium low oven at 160 degrees and cook for three hours until
very tender.Once cooked shred the brisket and fry on a frying pan. Add the
cooking liquor back to the meat to keep it moist.
hot chilli sauce
To make the hot chilli sauce, combine ingredients with 1 tablespoons of salt in
a pan. Bring to boil over medium high heat. Reduce the heat to medium low and
simmer for 30 minutes, stirring occasionally, until thick. Cool slightly, then
puree using a stick blender until smooth.
to serve
Combine the coriander, spring onions and capsicum in a bowl. Pour in juice and
season with pepper.Toast the tortillas in a hot oven until crisp. Break them
into large mouth size pieces and top with the refried beef brisket, hot sauce,
sour cream and coriander salsa.
This is a good one too...
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