600g Harvey Beef Smoky American Brisket

2 1/2 cups low-salt beef stock

12 small soft tacos

1 baby Cos lettuce

For the salsa

1 avocado

½ red onion

¼ bunch coriander

6 drops tabasco

2 tsp lime juice

1 tbsp olive oil

Sea salt and black pepper

For the Sour Cream

½ cup sour cream

1 tbsp smoky paprika

Sea salt & pepper

1. Remove brisket from packet and transfer to slow cooker pot with all its marinade. Pour over beef stock – it should be enough to cover the beef, if not top up with a little water.
2. Cook on a low setting for 6-8 hours or until beef is very tender. When it is cooked remove, reserving the liquid and pull into long stands removing any excess fat.
3. Finely chop the salsa ingredients and combine.
4. Stir together paprika & salt & pepper
5. Warm the tacos as per packet instructions and spread with salsa. Top with pulled beef, and a dollop of sour cream & pieces of Cos lettuce.