Step 1

Remove brisket from packet and transfer to the slow cooker pot with all its marinade. Pour over beef stock – it should be just enough to cover the beef, so if not, top up with a little water.

Step 2

Cook on low for 6-8 hours or until beef is very tender. When it is cooked, remove from the pot, reserving the liquid, and shred into long strands.

Step 3

Simmer 300ml of the slow cooker liquid in a saucepan until reduced by half, then pour back through the brisket.

Step 4

Finely chop the salsa ingredients and combine, chop coriander and stir through the yogurt.

Step 5

Warm the tacos as per packet instructions and spread with yoghurt. Sprinkle generously with salsa and top with pulled beef. Enjoy immediately.