Smokey Brisket Tacos

Smokey Brisket Tacos

When it comes to taco night, it's easy to stick to the same formula and old favourites. Shake things up by bringing some Aussie beef to the party and master the art of fall-apart slow cooked brisket for your next get together.

Sum Yung Guys chef and owner Matt Sinclair knows a thing or two about fresh flavours that pack a punch and these slow and smokey taco's bring something different to the party, served up with pico de gallo, red pepper crema and fresh winter slaw.

Matt's dish is an easy choice for those looking to feed a crew, with any leftover brisket perfect for making delicious stir fry's, stews or sarnies throughout the week.

"My tacos are great for anyone looking to step up family taco night or impress mates. The combination of the smokey and sweet brisket with spicy salsa, crunchy slaw and rich red pepper crema is a messy mouthful you can't beat", says Matt.

Matt is working with Australian Beef to highlight the variety of different beef cuts available, including beef brisket, and providing Australians with inspiration, tips and tricks on how to incorporate them into healthy meals at home as part of a balanced diet.

Smokey Brisket Tacos with Pico de Gallo & Red Pepper Crema

Serves: 6
Prep time: 25 minutes
Cooking time: 5 hours for the slow cooked brisket

Approx. 1kg beef brisket
2 tbsp olive oil
2 tbsp smoked paprika
2 tbsp ground cumin
2 tbsp black pepper
2 tbsp fennel seeds
2 tbsp brown sugar
1 tbsp salt
24 x 6" white corn tortilla

10 brussel sprouts shaved
1 carrot, grated
1 cup coriander, roughly chopped
1/2 cup spring onion, sliced (green part)
Olive oil
Pinch salt

Pico de Gallo (salsa)
2 cloves garlic, finely grated
2 limes juiced
1/3 cup spring onion, finely sliced (white part)
1/3 cup coriander, finely chopped
2 large green chillies, finely diced
2 tbsp olive oil
Large pinch salt

1/3 cup roasted capsicums
1/2 cup creme fraiche
1 tbsp lime juice
Pinch salt

1. Brisket preparation: Combine all spices, salt, sugar and oil. Rub brisket with marinade and tightly wrap in 2 layers of aluminium foil and place into a tightly fitting baking tray.
2. Place in the oven at 120°C for approx. 5 hours or until wobbly to touch.
3. Once cooked, unwrap brisket (keep all the juices) and place back in oven at 200°C for 10-15 minutes to caramelise.
4. Shred brisket and serve hot, pour over the reserved juices.
5. Slaw: Place all salad ingredients into a medium bowl. Only drizzle with olive oil and a pinch of salt when ready to serve. Prepare and store in the fridge until ready to do so.
6. Salsa: Simply combine all salsa ingredients into a small bowl, stir through and check seasoning. Should be hot, sour and well-seasoned. Adjust with lime chilli or salt if required.
7. Crema: Blitz capsicums in food processor to form a chunky paste.
8. Season creme fraiche with lime and salt.
9. Gently fold capsicum paste through creme fraiche before serving.
10. When ready to serve, grill or pan fry the corn tortilla. Add hot shredded brisket and top with slaw, salsa and crema.

• Brisket needs a long, slow cook to ensure it's tender and shreds well. Cooking can also be done on a stovetop, a grill or a slow cooker.
• Discard the fat from the top of the brisket before you start shredding but retain any liquid to mix back through the meat or drizzle on top.
• Leftover brisket can be heated through for next day stews and stir-fry's.
• Spinach wraps are a delicious alternative to white corn tortillas.