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 @myfoodreligion
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