Slow Cooked Beef Brisket Tacos
Take it low and slow with these brisket carne asada tacos with Pico de Gallo and pickled onions. Rich, melt-in-your-mouth beef infused with citrus, garlic and a little smoky spice. After hours of simmering, the flavours deepen. The Cantina style reward for a little extra patience.
Shopping List
For the salsa
Let's get Cooking
PRE-PREP
Pre-heat your oven to 220C/200C fan/gas 8 and pat dry your beef brisket.
PREP
In a mixing bowl stir together your Carnita mix and olive oil before adding your beef and coating the mix all over.
Place in an oven proof dish with 200ml of water and 1 of your brown onion roughly chopped on the base.
COOK
Roast for 30 minutes, before turning the heat down to 160C/140C fan/gas 2 and covering with foil, roasting for a further 3.5 hours or until the meat is tender when pressed.
Ensure you baste the meat in the juices every 30 minutes during cooking.
HEAT YOUR TORTILLAS!
While your toppings cook, make sure you heat your tortillas!
In a frying pan over a high heat, add a little oil before heating each of your tortillas for about 40 seconds on each side until you golden with some dark spots.
Wrap in a clean tea towel to keep soft before serving.
IT’S SALSA TIME!
In a serving bowl, combine the tomatoes, onion, chilli/jalapenos, coriander and juice of your lime and mix together.
Set them aside in the fridge until you’re ready to serve, season with salt and pepper before serving.
LOAD
Remove the beef from the oven and allow to rest for 20 minutes, before shredding in the juices.
Serve on your corn tortillas and top with our Don Asado Salsa* (Roasted pepper and Tomatillo) and our fresh Pico de Gallo salsa (This can be made ahead of time- recipe here) for the ultimate taco.
*Cantina del Sabor Carne Asada meal kit contains corn tortillas, carne asada dry rub and Don Asado Salsa.
