Smoky Brisket Tacos with Slaw

Serves: 2

Prep time: 20 mins

Cook time: 4 hours

Ingredients

1kg beef brisket

2 tbsp paprika

2 tbsp ground cumin

2 tbsp fennel seeds

2 tbsp brown sugar

1 tbsp kosher salt

1 tbsp ground black pepper

Slaw:

3 large Brussels sprouts, thinly sliced

1 carrot, peeled and julienned

1/2 cup coriander leaves

1/2 cup diced spring onion

kosher salt, olive oil to dress

To serve:

8 corn tortillas

Pickled jalapenos

Sauce of your choice (I used smoky bbq sauce for mine)

Method:

1) Preheat the oven to 160C. Combine the rub ingredients and rub into the brisket, covering all sides. Place brisket in a shallow baking tray and cover with alfoil. Slow cook for four hours.

2) When the brisket is close to complete, prepare the slaw. Combine sprouts, carrot, coriander and spring onion in a large bowl. Just before serving, dress with olive oil and salt.

3) Remove brisket from the oven and shred with two forks.

4) Heat a large griddle pan and dry char tortillas one at a time.

5) To serve, place tortillas on a plate. Drizzle with chosen sauce and top with brisket, slaw and pickled jalapenos.