Midnight Blue Beef Taco
The perfect synergy between Texan and Mexican staples. Rich smokey meat with onion rings, sour cream and fresh coriander.
- Serves: 6 |
- Yields: 6 |
- Difficulty: easy
- Prep Time : 45 mins |
- Cook Time : 10 mins
4 kg beef brisket, off the bone and fat trimmed
1 small red cabbage, sliced into wedges
5 tsp (25 ml) red wine vinegar
1 tsp (5 ml) salt
1 Tbsp (15 ml) sugar
4 radishes, finely sliced
2 red onions, sliced into thick rings
flour for dredging
oil for frying
6 Santa Anna Corn Tortillas
1 C (250 ml) sour cream
handful fresh coriander, chopped
lime wedges, for garnish
Preheat the oven or smoker to 200 °C.
Generously season the brisket, transfer it to a roasting pan and then pop it into the oven or smoker. Reduce the heat to 100 °C and cook for 5 hours. Remove the brisket and wrap in foil. Cook for another 5 hours then rest for 45 minutes. Once rested cut into generous slices.
Preheat a griddle pan, char the cabbage wedges and then set aside.
Mix the vinegar, salt and sugar together, add the radishes and set aside to marinate while the remaining ingredients are prepared.
Preheat the oil for frying to 180 °C. Dip the onion rings in the buttermilk, then dredge in the flour and fry in the oil until golden.
Heat the tortillas on a griddle pan then top with the cabbage, a slice of brisket, a few radishes, sour cream and garnish with onion rings, coriander and lime.