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Barbacoa-Style Beef Brisket Tacos

Barbacoa-Style Beef Brisket Tacos – Recipe

Beef barbacoa is a dish of meat often traditionally slow cooked in pits. It’s seasoned with spices and cooked with stock until tender. The western version of barbacoa renders a soft, tender meat that can be pulled perfectly for tacos.

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Ingredients per serve

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What you need

Beef barbacoa is a dish of meat often traditionally slow cooked in pits. It’s seasoned with spices and cooked with stock until tender. The western version of barbacoa renders a soft, tender meat that can be pulled perfectly for tacos.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Brisket

    • Heat ½ oil in a large frying pan over high heat. Sear the beef until browned all over.
    • Place brisket into a gastronorm tray and add chipotle chillies in adobo sauce, garlic, KNORR Beef Booster, water (500ml per 10 serves), ½ KNORR Mexican Chunky Salsa Mild, apple cider vinegar and spices and cook in oven at 120°C, covered for 10 hours. Remove the meat and shred. Add approximately half of the braising liquid to the meat or until it’s nice and moist, and stir to combine.

  3. Pickled Red Cabbage

    • Place red cabbage, shallots, red wine vinegar and sugar in a bowl and toss well to combine. Set aside.

  4. Lime Coriander Mayonnaise

    • Combine HELLMANN’S Real Mayonnaise, KNORR Lime Powder and coriander in a bowl and mix well to combine.

  5. Roti Paratha

    • Lightly fry the rotis in remaining vegetable oil until golden and slightly crispy around the edges.

  6. To Assemble and Serve

    • Divide the pulled beef between the roti tacos. Top with pickled red cabbage and lime coriander mayonnaise and serve with remaining KNORR Mexican Chunky Salsa Mild.
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