The beef brisket is slow cooked for 5 hours in a sweet and smokey chipotle sauce, served in soft flour tortillas with a tangy corn salsa. Great for parties or feeding a crowd. 

CHIPOTLE BEEF BRISKET TACOS WITH CORN SALSA

Serves 6

INGREDIENTS

CHIPOTLE BEEF BRISKET
1kg beef brisket
1 tablespoon olive oil
1 teaspoon dried oregano
2 teaspoons cumin seeds
3 teaspoons smoked paprika
1/3 cup chipotle sauce
1/3 cup barbecue sauce
1 1/2 cups beef stock
2 tablespoons brown sugar
Salt and pepper

SALSA
2 sweetcorn
Half a cucumber, diced
1 red onion, diced
1/4 red cabbage, shredded
1 avocado, cubed
Large bunch of coriander, roughly chopped
Juice of 1 lime

18 small flour tortillas

Optional feta cheese, lime wedges, Mexican pickled onions and hot sauce to serve.

METHOD

BEEF BRISKET
Preheat oven to 160°C.

In a deep heavy based dish, fry the olive oil and herbs and spices. Fry beef for 2 - 3 minutes on both sides then add the stock, chipotle and barbecue sauce. Place the lid on the dish and cook in the oven for 5 - 6 hours or until the meat is soft and falling apart. Check on meat every hour; add a ½ cup of water if liquid has evaporated.

Remove brisket from oven and pull meat apart using two forks. Place dish on the stove top over a low heat. Add brown sugar, season with salt and pepper and cook for a further 10 minutes until liquid thickens..

SALSA
Place salsa ingredients in a bowl and toss to combine.