Ingredients
- 1.5 kgbeef brisket
- To tastesea salt and freshly ground black pepper
- 2 Tbspsmoked paprika
- 2 largeonions, sliced into half moons
- 6 clovesgarlic, sliced
- 1/2 tspliquid smoke
- 500 mlbeef broth
- 1 cupStaffords VIP Sauce
- 1/2 cupStaffords VIP Sauce (fresh, to finish)
- 1 tspdried oregano
- 6flour or corn tortillas
- To servefreshly cooked corn, cut off the cob
- To servetomato, onion and coriander salsa
- To serveStaffords Jalapeño Slices in Brine
- To servesliced spring onions
- To serveguacamole
- To servesour cream
- To servefresh coriander
- To servelime wedges
- To serveextra Staffords VIP Sauce, for drizzling
Made with Staffords
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Method
Pat the brisket dry and trim off any excess fat. Slice into 2 or 3 pieces to fit snugly into a slow cooker, then rub with salt, pepper and smoked paprika.
Place the brisket in the slow cooker. Top with the onions, garlic, liquid smoke, beef broth and the 1 cup of VIP sauce. Cover and cook on low for 6 hours.
Remove the brisket and allow to cool slightly before shredding. Reserve the cooking sauce and allow it to cool.
Skim off any excess fat and reduce the sauce until thickened, then blitz with a stick blender until smooth.
Toss the shredded brisket through the sauce and add the fresh 1/2 cup of VIP sauce and the dried oregano.
To assemble, add a generous mound of brisket to each tortilla and top with corn, salsa, pickled jalapeños, spring onions and fresh coriander. Serve with sour cream, guacamole, lime wedges and extra VIP sauce for drizzling.
