Serves 8-10
Spice Mix
1 tablespoon ground chipotle
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons ground paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon table salt
1 teaspoon cracked black pepper
½ teaspoon ground allspice
Beef Brisket
1.25kg beef brisket
3 tablespoons neutral oil
2 brown onions, cut into thin wedges
1 red capsicum, cut into chunky cubes, core and seeds removed
4 garlic cloves, thinly sliced
1 x 400g tin finely chopped tomatoes
500ml beef stock
1/2 cup orange juice
1/4 cup chipotle sauce
2 tablespoons brown sugar
1 cinnamon quill
Smashed Avocados
2 very ripe avocados
1/2 cup coriander leaves, roughly chopped
1 garlic clove, crushed
2 tablespoons lime juice
1 large pinch of table salt
To Serve
Soft flour tortillas
1 red onion, finely diced
Lime wedges
Heat the oven to 160ºC regular bake.
In a small bowl, mix together the spice mix ingredients.
Trim off any large pieces of fat from the brisket then cut into large cubes roughly 6cm in size.
Sprinkle ⅓ of the spice mix over the beef and use your hands to rub the spices into the beef, make sure all sides are coated.
Heat 2 tablespoons of oil in a large casserole dish or fry pan over a medium/high heat. Fry the beef in batches until browned on all sides. Remove from the pan, cover loosely with tinfoil and set aside.
Clean out the casserole dish then add the remaining tablespoon of oil. Add the onions and capsicum and fry for 5 minutes over a medium heat, stir regularly.
Add the garlic and fry for a further 1 minute. Push the contents of the pan to the side and add the spices. Fry for 1-2 minutes or until aromatic, then stir through the onions, capsicum and garlic.
Add the tinned tomatoes, beef stock, orange juice, chipotle sauce, brown sugar and cinnamon quill and bring to a simmer. Return the beef to the dish, nestling the pieces between the onions and capsicum. The beef should be almost completely covered with liquid. If needed, add a little extra beef stock or water. Place the lid on top and transfer to the oven. Slow cook for 6-7 hours or until the beef is tender and falling apart.
To Serve
In a medium sized bowl, mash the avocados with the back of a fork. Add the coriander, garlic, lime juice and salt and mix to combine.
Serve the beef with the smashed avocados, soft flour tortillas, finely diced red onion and lime wedges.
This recipe was created for The Avo Tree by Olivia Galletly The Hungry Cook
