SMOKEY BRISKET TACOS

Approx. 1kg beef brisket
2 tbsp olive oil
2 tbsp smoked paprika
2 tbsp ground cumin
2 tbsp black pepper
2 tbsp fennel seeds
2 tbsp brown sugar
1 tbsp salt
24 x 6” white corn tortilla

Slaw
10 brussel sprouts shaved
1 carrot, grated
1 cup coriander, roughly chopped
1/2 cup spring onion, sliced (green part)
Olive oil
Pinch salt

Pico de Gallo (Salsa)
2 cloves garlic, finely grated
2 limes juiced
1/3 cup spring onion, finely sliced (white part)
1/3 cup coriander, finely chopped
2 large green chillies, finely diced
2 tbsp olive oil
Large pinch salt

Crema
1/3 cup roasted capsicums
1/2 cup creme fraiche
1 tbsp lime juice
Pinch salt

Brisket preparation: Combine all spices, salt, sugar and oil. Rub brisket with marinade and tightly wrap in 2 layers of aluminium foil and place into a tightly fitting baking tray. Place in the oven at 120°C for approx. 5 hours or until wobbly to touch.
Once cooked, unwrap brisket (keep all the juices) and place back in oven at 200°C for 10-15 minutes to caramelise. Shred brisket and serve hot, pour over the reserved juices.
Slaw: Place all salad ingredients into a medium bowl. Only drizzle with olive oil and a pinch of salt when ready to serve. Prepare and store in the fridge until ready to do so.
Salsa: Simply combine all salsa ingredients into a small bowl, stir through and check seasoning. Should be hot, sour and well-seasoned. Adjust with lime chilli or salt if required.
Crema: Blitz capsicums in food processor to form a chunky paste. Season creme fraiche with lime and salt. Gently fold capsicum paste through creme fraiche before serving.
When ready to serve, grill or pan fry the corn tortilla. Add hot shredded brisket and top with slaw, salsa and crema.