I cannot stress enough how good this brisket is honestly, I could have eaten it by the mouthful, tacos be damned, just give me a spoon! Slow cooked the Fresh Mex Mex Rub and Lime Lager, it is full of flavour. I got my brisket from my favourite butcher, Donald Butchers.
The flavour from the Mex Rub is so bloody good. It’s relatively mild but it still has a lot of spice to it. If you want to recreate the recipe, which I highly recommend you do, you can get 10% off Fresh Mex rubs and lager by using the promo code “THEGLASGOWDIET”. I promise, it’s worth it, you can click here to shop.
Mexican Brisket Tacos
Ingredients (serves 4-6)
1.5kg beef brisket
2 tbsp Fresh Mex Mex Rub
1 onion, sliced
1 bulb garlic, cut in half
1 tsp ancho chilli flakes
500g tomato passata
330ml bottle Fresh Mex Lime Lager (or the same volume of lager such as Corona and the juice of half a lime)
Oil, for frying
Soft corn tortillas
50ml sour cream
1 small red onion
1. Preheat your oven to 160c (fan) and put a large, non-stick pan over a medium-high heat and add 1 tbsp olive oil. Coat your brisket in 1 tbsp of the Mex Rub, then sear it in the hot pan until brown on all sides. Place in a large casserole dish and set aside.
2. Add the sliced onion and the garlic bulb to the same pan, (no need to peel the garlic), reduce the heat slightly and cook for a few minutes until beginning to soften, then add 1 tsp ancho chilli flakes and 1 tbsp Mex Rub. Cook for a few more minutes until soft, adding a splash of water if it starts to stick, then put the mix into the casserole dish, pushing it underneath the brisket.
3. Add the passata and the Lime Lager to the dish, season to taste, then cook in the oven, uncovered, for 3-4 hours or until the meat is tender. Once tender, remove the meat from the dish and shred it with two forks.
4. Add 250ml water to the casserole dish to loosen the sauce, scraping the sides with a spoon, then blitz the mixture in a food processor or blender until smooth, adding a little water if it looks too thick. Pass the sauce through a sieve into a large saucepan and add the shredded brisket. Mix over a low heat until the sauce evenly coats the meat.
5. To serve, mix the sour cream with the lime zest, slice the red onion and pickle in the juice of the lime and a little salt. Heat up the corn tortillas.
6. Pile the brisket into the tortillas, top with the lime sour cream, red onion and some fresh coriander.