I've finally done it, I took the plunge and finally bought a slow cooker, god knows what I was playing at I could have been making these tasty slow roasted brisket tacos years ago!
Now I am not a vegetarian and I know I made these veggie tacos first, but if I am honest I can not live without meat and after eating these dreamy brisket tacos you will know why. I have never cooked this particular meat so was a little anxious, but god knows why I was worried it turns out delicious every single time. It was probably a fear of not using or having a slow cooker before and worried that if I did not need much interaction with the dish once placed inside, that it would not turn out as I wanted, but as I said I am glad I went for it's one of the tastiest and easiest of dishes I've ever made.
I have cooked my slow roasted beef brisket a few times now, I look to cook it when I have family and friends over as it makes a for a great sharing dish where everyone can come together and build their own tacos, or on a Saturday evening when Leanora who I am extremely surprised loves these tacos and us girls can have a proper pig out session whilst watching our favourite Saturday night programmes.
Thanks to Kitchenwithcumbers and winning his amazing giveaway a trunk filled with amazing goodies, I had most of my ingredients to reach at hand. With a little forward planning, this dish does take between 8-10 hours to cook, after all, it is best to plan this from the night before in order for it to be ready for supper.
With this beef, you can use it not just for tacos, but a variety of dishes which I am sure I will make with my soft, melt in the mouth leftovers, ranging from tacos. Burritos. Nachos. Salads. Tostadas. Whatever you want really, even a late night snack!!!
Ingredients
Beef brisket (about a kilo/2lbs)
Spice mix
5 1/2 tbsp of cajun spice (has most of your ingredients needed, paprika, dried oregano, garlic powder, onion powder salt, black pepper)
Beef
2 tbsp of olive oil
3 garlic cloves chopped
1 onion diced
185 ml orange juice
juice of half a lime
1 can of chopped tomatoes
500ml beef stock
water
1. rub spice mix over beef and leave to marinade for 3-4 hours.
2. heat the olive oil in a large deep dish and add the beef and brown on all sides. Once done set aside on a plate.
3. Add some more olive oil if needed to your deep dish and fry off your garlic and onion for 3-5 minutes until soft.
4. Add your orange juice, chopped tomatoes and stock to the dish with the garlic and onions in and heat up for a few minutes.
5. Switch on your slow cooker and add a touch of oil and whack in your beef brisket, then pour over all your stock from the deep dish over the brisket, pop the lid on and leave to cook for 8-10 hours.
6. Once all tender, shred the beef in its juice and decant into a large sharing plate.
Heat up your tacos, shred some lettuce, grate some cheese, dice up a few avocados, squeeze out a few gem nuggets of pomegranates and tuck in!
That's what I'm taco-about...
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London Mumma xx
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