Beef Brisket Tacos With Burnt Jalapeno And Avocado Salsa
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Beef Brisket Tacos With Burnt Jalapeno And Avocado Salsa
Ingredients
1.5kg beef brisket
12 Coles white corn tortillas
Pickled cabbage, to serve
Brisket Rub
100g cumin seeds
60g coriander seeds
100g smoked paprika
100g garlic powder
20g chilli powder
130g Coles Sea Salt Flakes
150g Coles Brown Sugar
70g coffee grounds
Burnt Jalapeno Salsa
2 jalapeno peppers
2 avocados, deseeded and skin removed
1 garlic clove
1 20c piece of ginger, peeled
1 small clove of ginger
Stems and root from 1 bunch of coriander
Juice of 2 limes
Coles Sea Salt Flakes and Coles
Cracked Black Pepper, to season
Method
Brisket Rub
Preheat your oven to 140 degrees
Toast off the cumin and coriander seeds in a dry pan until they become fragrant.
Place into a blender or spice grinder and blend until smooth. Mix together with the rest of the ingredients in a large bowl.
Generously rub the brisket with the spice mix. Fold the brisket up in baking paper and then in aluminum foil anyplace on a baking tray.
Slowly roast the brisket in the oven for 4 hours at 140 degrees or until the brisket is soft and tender.
Jalapeno Salsa
Over coals or an open flame, blacken the skin of the jalapeño peppers. Leave the peppers to cool and then remove the skin and the seeds.
Place the jalapeño flesh in the blender with the rest of the ingredients, season with salt and pepper and blend until smooth.
Serve the taco with fresh corn tortillas and some pickled cabbage.
Recipe by Andy Allen
