mexican beef brisket

prep time: 10min

cooking time: 10 hrs 

serving: 8-10

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ingredients

2 cups broth or stock

2kg certified organic beef brisket

3 tbs mexican spice mix

mexican spice mix

mix all dry ingredients in an airtight jar, can be stored for up to 6 months)

4 tsp chilli powder (halve this for a mild mix)

1 tsp garlic powder

1 tsp onion powder

1 tsp dried oregano

2 tsp smoked paprika

2 tsp sweet paprika

6 tsp ground cumin

4 tsp sea salt

4 tsp ground black pepper

charred corn salsa

2 cobs corn, corn removed from cob

1 cucumber, finely diced

juice 1/2 lime

1 small capsicum, finely diced

1 punnet cherry tomatoes, halved

good pinch salt

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method

 

1. preheat your oven to 120C˚.

 

2. rub the brisket with the spice blend then add to a crockpot or slow cooker (you may need to chop the brisket into smaller chunks depending on the size of your crockpot).

 

3. add the broth and cook covered for 9 hrs before removing and shredding with 2 forks. if it doesn’t shred easily return to the oven for a further 1-2 hrs.

 

4. remove lid and cook for a further hour to reduce the liquid. season with extra salt before serving if required. if using a slow cooker cook on low for 8-12 hrs until meat shreds apart easily.

 

5. serve with charred corn salsa, guacamole and corn tortillas or roasted sweet potato boats

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recipe by wellness coach Shan Cooper from My Food Religion

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