SLOW COOKED PULLED SMOKY BRISKET IN SOFT TACOS WITH SALSA & CORIANDER YOGHURT

600g Harvey Beef Smoky American Brisket 4 cups low-salt beef stock 12 small soft tacos For the salsa: 3 tomatoes ½ red onion 1 clove garlic ¼ bunch coriander 6 drops tabasco 2 tsp lime juice 1 tbsp olive oil Sea salt and cracked black pepper For the yoghurt: ½ cup Greek yoghurt ¼ bunch coriander Sea salt & pepper

Remove brisket from packet and transfer to 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. Cook on low for 6-8 hours or until beef is very tender. When it is cooked remove from pot, reserving the liquid and shred into long strands. Simmer 300ml of the slow cooker liquid in a saucepan until reduced by half, then pour back through the brisket. Finely chop the salsa ingredients and combine, chop coriander and stir thought the yogurt. Warm the tacos as per packet instructions and spread with yoghurt. Sprinkle generously with salsa and top with pulled beef. Enjoy immediately.

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