Makes 12-16 tacos
Ingredients
1kg Hunts premium beef brisket, fat trimmed
1 tbsp cumin seeds
½ red onion, roughly sliced into 3 through the root
5 garlic cloves, peeled
1 lime
1 tbsp chipotle paste
1 bunch coriander stalks, roughly chopped (leaves used later)
1 tbsp flaky salt
440ml lager
Salsa
50g cherry tomatoes, quartered
2 spring onions, finely sliced
1 green chilli, deseeded and finely diced
1 bunch coriander leaves, chopped
½ lime, juice and zest
Quick pickled onions
½ red onion, finely sliced
1 lime, juiced
To serve
12 small corn tacos
2 ripe avocados
6-8 tsp soured cream, (optional)
1 lime, cut into wedges to serve
Method:
1 Start by preparing the marinade. Heat a large frying pan over high heat and, once it’s very hot, add the cumin seeds. Toast them until aromatic, then transfer straight to a blender. Return the pan to the heat, add the onion slices, and garlic and char them on all sides. Let them cool slightly, then add to the blender along with the lime juice, chipotle paste, and coriander stalks. Blend until smooth.
2 Heat a large, heavy-based pan with a lid over high heat and add a small amount of oil. Once hot, sear the brisket on all sides until well browned. Pour in the marinade along with the beer, cover with the lid, and let it cook gently for around 4 hours. Alternatively, transfer everything to a slow cooker and cook overnight.
3 For the salsa, finely chop all the ingredients and combine in a bowl, seasoning with lime juice and salt. To make the pickled onions, thinly slice the red onion and toss with salt and lime juice. For the guacamole, mash the avocados with a fork and season with salt, lime juice, and about 1 teaspoon of chopped coriander leaves.
4 Once the beef is cooked, remove it from the pan and shred it using two forks. Reduce the leftover liquid by half then mix through the shredded meat to keep it moist and flavorful. Serve with warmed corn tortillas, the salsa, guacamole, and pickled onions, plus extra lime wedges on the side for squeezing. Let everyone build their own tacos.
