Slow Cooked Pulled Smoky Brisket in Soft Tacos with Salsa & Coriander Yoghurt

Slow Cooked Pulled Smoky Brisket in Soft Tacos with Salsa & Coriander Yoghurt
Ingredients
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
Instructions
- 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.
Servings
6

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