Shredded beef brisket tacos
Beef / Summer / Rodney Dunn / Serves: 6

800gm beef brisket, chuck or ribs, cut into 5cm pieces
1 onion, thinly sliced
3 cloves of garlic
1/4 cup lard or vegetable oil
480gm vine-ripened tomatoes, roasted, peeled and chopped (about 3)
2 green onions, thinly sliced
1 tsp chilli powder
1 long green chilli, thinly sliced
wheat-flour tortillas to serve


Beef Shoulder


Gourmet Traveller Magazine

Place beef in a large saucepan, add enought water to cover, add 1 tsp sea salt and bring to the boil over medium high heat.
Reduce heat to medium and simmer for 5 minutes, skimming scum from surface.
Add half the onion and half a clove of garlic to pan, partially cover and simmer for 3 hours or until meat is tender.
Remove meat from broth, reserving broth, and finely shred using two forks.

Finely chop remaining garlic and set aside.
Heat lard over medium heat in a large heavy-based frying pan, add beef and remaining onion and sauté for 5 minutes or until onion is soft and beef browns slightly.
Add garlic, tomato, green onion, chilli powder and green chilli and cook for 2 minutes or until tomato softens.
Add 180ml of reserved broth and cook for 10-15 minutes or until liquid is reduced by half.
Season to taste with sea salt and freshly ground black pepper.
Serve spooned into warm tortillas.