LONDON MUMMA: #food&drink

Monday, 5 March 2018

Slow Cooker Beef Brisket Tacos

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

#beef

Very Lazy Chicken Satay

I have a huge weakness for chicken satay! Growing up, every Friday night was takeaway night, my brother and I got to choose what we wanted and it was simply a no-brainer, Chinese duh!

It was rich, it was different, it was exciting and we loved it, we still do!

Over the years my mother has become intolerant to msg, which if can make her quite unwell, she still loves and carves Chinese, so being a good daughter I aim to bring her some ol skool comforts so she is not left out and create dishes that she along with family and friends to enjoy.

It's taken me a little while to master this recipe and I'm chuffed to say I have finally got it right and it's as tasty as ever and packs a whopping treat on your taste buds.

Rather than spending loads of time slicing and dicing, I've taken the lazy route thanks to very lazy, pre-made ingredients. Whilst I love cooking from scratch, there are times I seek a quick route, so it gives me more time to spend, chat and relax with family and friends and with this recipe and some great fresh ingredients I can do just that.

Very lazy Satay chicken

550 grams chicken breast

1 teaspoon of chopped garlic - 1 clove finely chopped

1 teaspoon of chilli - 1 chilli chopped

3 tbsp of soy sauce

2 tbsp of sesame oil

Wooden skewers - leave to soak for 60 mins

Metal skewers - you are a-ok

Very lazy satay sauce

2 tbsp of coconut oil

1 teaspoon of chopped garlic - 1 clove finely chopped

1 teaspoon of chilli - 1 chilli chopped

2 tbsp of maple syrup

180 grams of crunchy peanut butter

220 ml of coconut milk

Splash of soy sauce

Directions

1. Dice up your chicken breast and place in a bowl, add your garlic, chilli, soy sauce and sesame oil, take large wooden spoon and toss all around to make sure the marinade goes all over the chicken, cover with cling film and place in your fridge for 3-4 hours or overnight.

2. Grab your saucepan, place over a medium heat add your coconut oil, give the pan a little swish round to make sure the whole bottom half of pan is covered.

3. Add your chilli and garlic fry until soft, a slight golden brown on your onions.

4. Add in your saucepan your peanut butter, let it loosen up a little, whack in your maple syrup and coconut milk, give it all a stir until it becomes lose add in a little more coconut milk if you want it a little more saucier.

5. Add in your soy sauce, make sure to keep to keep on stirring for a further minute, take off the heat and pop in a heatproof bowl and leave to cool on one side.

6. Take your chicken from the fridge and set to side for 20 minutes, to take the chill off

7. Turn your grill on to a medium heat.

8.Take your skewers and slide your chicken chunks on, place on a wire rack ready to go on your grill, repeat until complete.

9. Pop your chicken skewers under the grill for 8-10 mins, flip over and cook on the other side for 8-10 minutes.

A great dish for sharing with friends and family, kids love this too. Great served with some sticky rice or my Chinese sweet sticky wings makes for a perfect night dinner.