This post is sponsored by Nuffnang
Us Sydneysiders were blessed with an absolutely beautiful weekend, a welcome respite from the unpredictable weather we’ve been copping lately. And while there are countless things to love about spring, Sydney’s temperamental weather is not one of them! I thought there would be no better way to celebrate such a gorgeous weekend than a casual Sunday lunch with the family.
In case you can’t tell by now, I really like slow cooking hunks of meat! This time I used beef brisket, which is a cut of meat from the breast or lower chest of the animal and really benefits from braising. It not only infuses flavour right into the meat, but it ensures the end result will be perfectly tender. As I’ve recently learned, braising is definitely not just something you just do in winter. Meats like pork, beef and chicken are so delicious served with zingy fresh spring flavours like in these tacos.
The recipe was adapted from Lachlan Colwill’s, which appears on the menu at Grace in Adelaide, and is definitely on my list of places to check out when I eventually make it back for a holiday there. The beef is braised in stock and soy, with delicious flavours like cinnamon, star anise and dried chilli. What you end up with (after about four and a half hours of slow cooking) is super tender beef that falls apart under your fork.
I served my shredded brisket tacos with an awesome tequila lime guacamole that I’ve completely fallen in love with. Just a small amount of tequila really brings all the flavours together and makes them shine.
Mexican corn is a hugely popular dish in Sydney at the moment, popping up on restaurant menus everywhere. I love it so much that I decided to try an easy cheat’s version at home, with a chilli and coriander butter that was brushed onto the hot corn cobs, and then a sprinkling of freshly grated Parmesan and a squeeze of lime to finish. Totally delicious and much loved by everyone! I think this will be one dish that I’ll make over and over during spring and summer.
Shredded Brisket Tacos
Adapted from Gourmet Traveller
• 2.5kg beef brisket
• 7 cups Campbell’s Real Stock, beef flavour
• 250ml rice wine vinegar
• 1 cup soy sauce
• 2/3 cup sugar
• 3 cinnamon sticks
• 2 dried red chillies
• 2 star anise
• 1 tablespoon coriander seeds
• 1 teaspoon black peppercorns
• 3 garlic cloves, peeled and squashed
• Corn tortillas, fresh coriander, diced tomato and lime wedges
Preheat the oven to 180°C (350°F). Heat a little olive oil in a deep fry pan over high heat. Place brisket into the hot pan and cook for about 5 minutes on each side or until well browned. Remove from the pan and place in a roasting dish or casserole dish with deep sides.
In the same frypan (if large enough, or in a saucepan if not) combine the rest of the ingredients and heat until boiling. Reduce the heat to medium and simmer to infuse for about 20 minutes. Pour liquid over brisket, ensuring it is completely submerged, cover with foil and transfer to the oven. Cook for 1 hour, and then reduce the heat to 140°C (285°F) and cook for a further 3 – 3 ½ hours or until tender, turning the dish around every hour to ensure even cooking.
Remove from the oven and set aside to rest in the liquid for a further half an hour. Remove and coarsely shred meat with two forks into a bowl. Add enough liquid to moisten (discard remainder). Serve in tortillas with diced tomato, tequila and lime guacamole, fresh coriander and a squeeze of lime.
Tequila and Lime Guacamole
• 2 ripe avocados
• ½ teaspoon salt, or to taste
• 3 tablespoons fresh coriander, roughly chopped
• Dried chilli flakes, to taste
• Lime juice, to taste
• 1 tablespoon tequila
Split avocados in half, remove the seeds and scoop out the flesh into a bowl. Add salt, coriander, and chilli flakes and mash with a fork. Add lime juice and tequila and taste. Add more salt, lime or chilli until you’re happy with the balance of flavour. Serve immediately, or refrigerate until ready to serve. To avoid browning, place a piece of plastic wrap directly over the surface of the guacamole and press down to expel any air.
Mexican Corn with Parmesan and Lime
• 4 corn cobs, outer layers removed
• 2 teaspoons Campbell’s Real Stock Paste, vegetable flavour
• 3/4 teaspoon salt
• 30g butter, softened
• 2 teaspoons coriander, finely chopped
• Dried chilli flakes, to taste
• 1/4 teaspoon smoky paprika
• Parmesan cheese, to serve
• Lime wedges, to serve
Fill a medium saucepan with water and season with salt and vegetable stock paste. Add corn cobs and cook on medium heat for 5-10 minutes or until corn is cooked. In the meantime, mix together butter, coriander, chilli flakes and paprika in a small bowl. Drain the corn and allow to cool for 5 minutes. Brush butter onto the warm corn. Sprinkle with grated Parmesan and serve with lime wedges.