80ml apple cider vinegar
1 lime, juiced
2 red chillies, stems removed
4 garlic cloves, crushed
3 tsp ground cumin
2 tsp dried coriander
1½ tsp salt
2 tsp black pepper
1.2kg brisket, excess fat trimmed
2 tbsp vegetable oil
200ml beef stock, plus more if needed
2 bay leaves
For the lime and coriander rice:
2 limes, juiced
1handful of fresh coriander, chopped
large Flour tortillas, warmed
- Preheat the oven to 140˚C/120˚C fan/gas mark 1. In a food processor, combine the vinegar, lime juice, chillies, garlic, cumin, coriander, salt and pepper. Whizz for about one minute, then set aside.
- Pat the brisket completely dry with kitchen paper. Heat the oil in a large heavy pan over a medium-high heat. Once smoking hot, brown the brisket on all sides until golden brown.
- Turn the heat down to low and turn the brisket fat side down. Use a spoon to rub the paste from the food processor all over the meat until thoroughly coated.
- Transfer the brisket to a large casserole dish, fat-side up. Add enough stock to come one-third of the way up the sides of the meat. Add the bay leaves.
- Bring the liquid to a boil, then reduce the heat to a simmer. Cover the dish with tin foil and add the lid to create a tight seal.
- Place in the oven and braise for 5-6 hours, checking halfway through to baste the meat with the cooking liquid and ensure that there is enough liquid remaining. During the last hour, remove the foil and lid to allow the liquid to reduce slightly.
- To make the lime and coriander rice, cook the rice according to the package instructions. Stir in the lime juice and coriander and set aside.
- When the brisket is ready, spoon off any fat floating on the top of the cooking liquid. Remove the meat to a board and shred using two forks, discarding the bay leaves.
- Warm the tortillas in the microwave for 20 seconds. To assemble, spread each tortilla with refried beans and add some rice and barbacoa. Top with your preferred toppings: we used grated cheese, lettuce, jalapeños, sour cream and salsa. Roll up and keep warm while you assemble the remaining burritos.
Per serving (one burrito with all the trimmings!):
827kcals, 54.1g fat (19.4g saturated), 42.6g carbs, 2.1g sugars, 42.3g protein, 4.2g fibre, 3.037g sodium
MAKE IT YOURS
To make this in the slow cooker, use the same method until step 4 and then transfer the brisket to the slow cooker, fat side up. Cook on low for 7-8 hours until tender, then proceed as from step 7.