Brisket, the king of cheap cuts but with so much flavour. Few things are better for a slow cook than a nice, big piece of brisket, cooked here for 7 hours with a tangy spicy rub, then slathered onto home-made tortillas with some salads and some BBQ sauce. What’s not to like? And for the leftovers – Brisket Chilli Con Carne, coming soon!
On the subject of spice rubs, since you’re asking, I love making these at home but there are many excellent shop-bought ones. I made mine from a mix of dried chilli powders (guajillo, aleppo, ancho), some chipotle and smoked paprika, some Mexican oregano, plenty of salt, a bit of brown sugar, garlic powder and black pepper. I think you can experiment with various spices and see how it turns out. I always aim for a smoked spice – like smoked paprika or chipotle – as well as some sugar and plenty of salt. The rest is up to you!
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1 - 1.5kg of flat brisket
- Approx 200g spice rub.
- 350 ml beef stock
- A few dashes of soy sauce and Worcestershire sauce.
- For the tortillas:
- 150g wholemeal flour
- 100g plain flour
- Chilli sauce:
- 250 ml tomato ketchup
- A few tablespoons of the beef cooking liquor
- Juice of 1 lime
- A good squeeze of honey
- 1 teaspoon spice rub
- Soy and Worcestershire sauce
Instructions
In a large baking tray, rub the brisket with the spice rub until well coated on all sides. Leave to rest in the fridge for at least few hours or even overnight.
Preheat the oven to 130º. Stand the brisket on a rack in the baking tray. Make your stock, adding a few generous dashes of soy and Worcestershire sauce. Pour the stock into the bottom of the baking tray.
Cover the tray with several sheets of cooking foil, we're trying to seal that hunk of meat in there to steam away.
Put in the oven and come back in around 6-7 hours time to see how it's doing! You'll know it's ready when you can pull the meat apart with two forks.
Allow the meat to cool and rest. Transfer to a bowl and start pulling the meat into delicious, chunky pieces that you can pop into your tortilla. Mix the pulled meat with the lovely cooking liquor that will be in your baking tray, reserving some for the BBQ sauce. Leave this to sit in its juices and absorb the flavours.
The BBQ sauce is easily whipped up by mixing the tomato ketchup with some lime juice, some honey, some soy sauce, a bit of spice rub and a few tablespoons of the cooking juices.
Now, make your tortillas. Just mix the flours together with a pinch of salt, add two tablespoons of vegetable oil and pour over 150ml of warm water. Bring the mix together into a ball and knead on a floured surface for 5 minutes. Cover with a tea-towel and leave to rest for 15-30 minutes.
Get a dry frying pan nice and hot while you separate the dough ball into 6 pieces. Roll each out into a circle approx 3mm thick and dry-fry for 2-3 minutes on each side, until nicely toasted and coloured.
Serve with some salad veg of your choosing and get a bit messy while eating them!
Brina
July 26, 2020 at 9:24 amAbsolutely delicious 😋