Serves: 4
Oven Temp: 160C/Gas mark 3Method
- Mix stock cube, salt, chillies, garlic, oil to a paste and rub over the beef brisket
- Place in slow cooker in morning before work and enjoy 8 – 10 hours later
- If using an oven place the brisket uncovered 160C / gas mark 3 approx. 2 - 3 hours
- Add the glass of water to roasting tray or slow cooker to help steam the joint
- When cooked, shred the meat using forks
- To assemble warm the taco shells on a dry pan and pack with the beef brisket
- Garnish the taco with some cheese, sour cream, coriander, chilli, scallion
Ingredients
Pulled Beef
- 800g 1kg of Northern Ireland Farm Quality Assured beef brisket
- 1 Beef stock cube
- 1 tbsp Dry chillies
- 2 Single garlic clove
- A little rapeseed oil for frying
- Pinch of salt
- 1 Glass water
Taco filling
- 6-8 Small soft shell taco
- 100 g Cheddar cheese
- 100 g Sour cream
- 2 Single red chilli
- 2 Scallion
- Small bunch coriander
