Slow Cooker Beef Brisket Tacos with Pink Pickled Onions

Recipe Serves: 6-8

Ingredients

40 minutes preparation, plus 6 hours cooking

For the beef:

1.5kg of beef brisket (or another joint suitable for slow cooking)

2 tablespoons of sunflower oil

Salt

1 large onion, roughly chopped

6 cloves of garlic, minced

1 x 400g tin of tomatoes

1 x 205g jar Mrs Bridges Tomato, Chilli & Honey Relish

1 tablespoon Mrs Bridges Dijon Mustard

1 tablespoon cumin

2 tablespoons dark brown sugar

A couple chillies from a tin of chipotles or adobo (or 1 teaspoon chilli powder and 1 tablespoon smoked paprika)

3 tablespoons soy sauce

2 tablespoons cider vinegar

To serve:

1 red onion, halved and finely sliced

3 tablespoons cider vinegar

1/2 teaspoon of sugar

Pinch of salt

12-18 corn or flour tortillas (depending on the size and hungry your guests are)

20g corriander, roughly chopped

1 ripe avocado, peeled and cubbed

100g pickled jalapenos

Wedges of lime

100g Mrs Bridges Tomato, Chilli & Honey Relish

300ml sour cream

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Follow The Recipe

Cut the brisket into 3 or 4 large chunks and generously salt all sides of the beef. Heat a heavy-bottomed frying pan over a high heat, once hot add oil and then the beef, turning the beef once each side is browned. Once the beef is browned put it into the slow cooker. Add the chopped onion to the frying pan and cook over a medium heat for 5 minutes until starting to brown and soften. Add the onion into the slow cooker.

In a large brown bowl mix together the tinned tomatoes, Mrs Bridges Tomato, Chilli & Honey Relish, mustard, brown sugar, cumin, chipotles in adobo, soy and vinegar. Pour this mixture on top of the beef and then turn the slow cooker to high and cook for one hour. After one hour turn the cooker down to low and cook for a further 5-6 hours or until the beef is tender and can be easily shredded.

While the beef is cooking make the pink pickled onions. Put the sliced onion in a small bowl. Add vinegar, sugar and salt and 3 tablespoons of water. Mix well and leave to pickle for at least an hour. Prepare all the other toppings for the tacos- roughly chop the corriander and jalapenos, peel and cube the avocado and cut the lime into wedges.

Shred the beef using two forks, it should fall apart easily.

Warm the tortillas, either in a dry frying pan over a medium heat for 10 seconds on each side or for 15 seconds in the microwave. Keep the tortillas warm by wrapping them together in a clean tea towel.

Serve the shredded beef with the tortillas and all the toppings and allow your guests to make up their own tacos.

Cooks tips: Leftover beef freezes well for up to three months. Allow to defrost fully and then reheat in a pan until piping hot. Also delicious served with rice or nachos.

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