🌮 Pulled Mexican Beef Brisket

🌮 Pulled Mexican Beef Brisket (Serves 4)

Ingredients

• 800g beef brisket

• Mexican paste (Dimples special blend)

• 2 oranges (juice + zest)

• 2 cloves garlic, minced (optional)

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1 cup beef stock (or water)

• Olive oil, salt & pepper

Method

1. Marinate the brisket – Rub the brisket with the Mexican paste, zest of 1 orange, garlic, cumin, smoked paprika, salt, and pepper. Let it sit for at least 30 mins (overnight if you can for deeper flavour).

2. Brown the meat – Heat a heavy pot or Dutch oven with a drizzle of olive oil. Sear the brisket on all sides until golden brown.

3. Add the flavour base – Pour in the juice of both oranges and the beef stock. Bring to a simmer, scraping up any caramelised bits.

4. Slow cook – Cover and cook on low heat for 3–4 hours (or 6–7 hours in a slow cooker) until the brisket is tender and pulls apart easily with a fork.

5. Shred & serve – Pull the beef apart with two forks, mix back into the sauce, and let it soak up all that rich, zesty flavour.

Serving ideas

• Load into tacos with fresh coriander, pickled onions, and avo 🥑

• Pile high on nachos with cheese, sour cream & guac

• Serve with Mexican rice and charred corn 🌽

GRAB YOUR BRISKET