INGREDIENTS

1-1.5 kg Brisket
1–2 cups Liquid/Enough To Cover The Brisket (Lager/ Cider/ Stout)
2 tsp Smoked Paprika
½ tsp Cumin Powder
1 tsp Celery Salt
1 tsp Garlic Powder
1 tsp Oregano
Salt to taste
½ tsp Pepper
2-3 Laurel Leaves
2 Sliced Onions
2 Sliced Carrots
3-4 Whole Pepper Corn
¾ tsp Whole Mustard Seeds
⅓ Cup Pre-mixed BBQ Glaze
1 Crushed Tomato
2 Finely Chopped Tomatoes
1 Finely Chopped onion
Lime Juice (as desired)
Freshly Chopped Coriander (as desired)
1-2 Finely Chopped Green Chillies
⅔ Cup Sour Cream
⅔ Cup Guacamole
Handful Chopped Crispy Cabbage
Tortillas (a packet)

METHOD

STEP 1 (Marinating The Brisket)
Dry rub the brisket generously with smoked paprika, cumin powder, celery salt, garlic powder, oregano, salt and pepper. The mix should total to 2-3 decilitre, depending on the size of your brisket. Seal tightly in a bag and let rest in fridge for 4-6 hours.

STEP 2 (Slow Cooking The Brisket)
The brisket can then be cooked in a Dutch oven or crock pot; something heavy and with a lid.
Place the brisket in, then top up with liquid like lager or stout or even cider. Next add onions, laurel leaves, whole pepper corn, a couple of sliced carrots, whole mustard seeds & cook in oven at 92C overnight or until meat easily falls apart. Once the meat is ready, pull the meat apart using tongs or 2 forks. Then sieve the remaining juices from the Dutch oven into another pot. To the sieved juice add pre-mixed BBQ glaze, crushed tomato & a couple of shot of bourbon whiskey (optional) more smoked paprika & salt if needed. Then reduce that to a thick sauce. At this point, switch heat off and add in the pulled meat.

STEP 3 (Preparing The Salsa)
To a bowl add some chopped tomatoes, onions, coriander and chilli & squeezed lime juice. Mix with a fork.

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