Quarter Steam + Heat
The contemporary coleslaw also works beautifully with these tacos.
1kg of beef brisket (choose a nice piece with plenty of fat and sinew running through it)
spice mix such as:
1 teaspoon of peppercorns, crushed
1 teaspoon of fennel seeds, crushed
1 teaspoon of coriander seeds, crushed
1 teaspoon of cumin seeds, crushed
1 teaspoon of coriander seeds
1 teaspoon of salt
1 handful of rocket leaves
1 head of cos lettuce or curly endive, washed and torn
Salt and freshly cracked black pepper
4 shallots, diced finely
1 tomato, cored and diced finely
½ bunch of coriander stalks, finely chopped
½ bunch of parsley, finely chopped
¼ cup olive oil
2 teaspoons of cumin seeds, toasted and crushed
1 teaspoon of smoked paprika
juice of a whole lemon
fresh soft tacos – enough for 3 each
1 lemon, cut into wedges
1 pomegranate, seeded (optional)
Preheat the oven to 165 C on the Quarter Steam + Heat function.
Rub the brisket with the spice mix, roll tightly in aluminum foil and place on a baking tray. Place in the oven and cook for 3 hours.
Mix all the ingredients for the chimichurri sauce and check for seasoning. Refrigerate until ready to serve. This can be made the day before.
Mix the salad leaves together and drizzle with olive oil and freshly squeezed lemon juice. Season with salt and pepper.
Using two forks, shred the meat for serving.
Assemble the soft tacos with the salad, shredded meat and drizzle with the chimichurri sauce. Serve with the lemon wedges and pomegranate seeds.