Tex-mex tacos with braised brisket

There are few things in life as fun and delicious as an instant taco party; just add people.

Your family and guests will love this delicious recipe.

INGREDIENTS 2 tbs (30ml) olive oil 1 tbs (15ml) ground cumin Salt and pepper 6 sprigs thyme; picked 1kg beef brisket 1 litre beef stock 16 flour tortillas 4 spring onions; thinly sliced Fresh coriander; leaves only 3 avocados; peeled and sliced 4 tomatoes; chopped Fresh jalapeños; sliced ½ cup sour cream 2 cups grated Monterey Jack semi-hard full fat cheese

METHOD: leaves 1. Preheat oven to 160°C. 2. Place the olive oil, cumin, thyme, salt and pepper into a small bowl and stir to combine.

3. Rub paste all over brisket and leave to marinate for 30 minutes.

4. Place brisket in a deep roasting tray and pour over beef stock.

5. Cover with foil and roast in oven for about 4 hours or until very tender.

6. Remove from oven and shred with two forks, tossing in cooking liquid.

7. Heat tortillas in a dry pan, toasting for 30 seconds on each side.

8. Fill each tortilla with a spoon of brisket, a few avocado slices, spring onions, coriander, tomatoes, jalapeños, sour cream and grated Monterey Jack.

Alternatively serve the elements separately and let guests assemble it themselves.

Serves: 8