Beef brisket tacos

SERVES 6 ADULTS TIME 1HR LEVEL EASY

INGREDIENTS

1.5kg beef brisket Sea salt and freshly ground black pepper 2 tbsp smoked paprika 2 large onions, sliced into half moons 6 cloves garlic, sliced ½ tsp liquid smoke 500ml beef broth 1 cup VIP sauce and an additional ½ cup VIP sauce 1 tsp dried oregano 6 flour or corn tortillas Freshly cooked maize off the cob Tomato, onion & coriander salsa Pickled jalapeños Sliced spring onions Gucamole sour cream Fresh coriander Lime wedges VIP sauce for drizzling

METHOD

1. Pat the brisket dry and trim off excess fat.

2. Slice into 2 or 3 pieces to fit snugly into slow cooker.

3. Rub brisket with salt, pepper and smoked paprika.

4. Place brisket in the slow cooker. Top with the onions, garlic, liquid smoke, beef broth and 1 cup of VIP sauce.

5. Cover with the lid and cook on slow for 6 hours. Remove brisket and allow to cool before shredding.

6. Reserve cooking sauce and allow to cool. Skim off excess fat and reduce the rest of the sauce until thickened. Blend until smooth.

7. Toss shredded brisket through the sauce and add the fresh half cup of VIP sauce and dried oregano.

8. To assemble the tacos: Add a mound of brisket to each tortilla and top with maize, salsa, pickled jalapeños, spring onions and coriander. Serve with sour cream, guacamole, lime wedges and VIP sauce for drizzling.