Ingredients
650gm Beef Brisket – Alternatively you can use Osso Bucco or Oyster Blade Steak
Olive Oil
1 Brown Onion
800gm Tin of whole peeled Tomatoes
500 ml Vegetable stock
Spice Mix
2 heaped teaspoons sweet paprika
1 tsp Smokey paprika
½ – 1 tsp ground coriander
½ – 1 tsp cumin
1 tsp oregano
Chilli flakes or cayenne pepper (For those that want a little heat!)
Tortilla wraps
Lettuce Mix
Coriander
Shredded Carrot
Sour Cream
Optional extras – Avocado, cheese, cucumber, jalapenos
Preparation
Preheat oven to 170 degrees.
With the meat on a plate or bench, apply an even coating of olive oil and spice mix over the brisket and gently massage in making sure to cover the whole piece.
Place the casserole dish on a stove top with medium to high heat, add in a teaspoon of olive oil and the chopped brown onion. Sauté until translucent.
Add the brisket, turning every couple of minutes to sear each side.
Add the tin of tomatoes with enough vegetable stock to just cover the meat. Cover with the lid and place in the oven for 3-4 hours.
NOTE: If you are using a slow cooker place it on a low heat and leave for 6 hours.
Once the meat is cooked use a couple forks to pull the meat into shredded pieces.
Lay out your tortillas and toppings, add meat and serve.
Vegan Option
Replace Beef Brisket with a 400gm can of mixed beans and 300gm of chopped root vegetables. Think vegies like carrot, sweet potato, potato, turnips, parsnips etc. cook for 1 hour.
Replace sour cream with vegan sour cream.
