Pulled Beef Tacos with Chimichurri Sauce
Pulled brisket with chimichurri sauce and homemade soft tacos.
- Difficulty: easy
- Prep Time : 25 mins |
- Cook Time : 4:0 hours
1 Tbsp (15 ml) smoked paprika
1 Tbsp (15 ml) dried oregano
1 ½ tsp (7.5 ml) ground cumin
1 tsp (5 ml) ground coriander
1 Tbsp (15 ml) cooking oil
1 large onion, sliced
4 cloves garlic, chopped
3 bay leaves
200 ml beef stock
1 x 400 g tin chopped tomatoes
salt and ground black pepper to taste
1 tsp (5 ml) salt
1 tsp (5 ml) baking powder
1 tsp (5 ml) cumin seeds
25 g butter
± ¾ C (190 ml) cold water
extra flour for rolling
½ C (10 g) fresh oregano
4 fat garlic cloves
± 1 tsp (5 ml) smoked chilli flakes
¼ C (60 ml) red wine vinegar
± ¾ C (190 ml) extra virgin olive oil
Pickled Red Onion
2 Tbsp (30 ml) red wine vinegar
½ tsp (2.5 ml) sugar
Sour Cream with Coriander
juice and zest of 1 lemon
½ tsp (2.5 ml) smoked paprika
¼ C (60 ml) fresh coriander, finely chopped
sliced chillies and Tabasco™ sauce for serving
Heat a large, heavy-based casserole dish or saucepan (I used AMC’s Gourmet Roaster).
Rub the paprika, oregano, cumin, coriander and cooking oil into the meat. Place the meat into the saucepan and brown all sides until golden.
Add the onion, garlic, bay leaves, stock and chopped tomatoes. Cover and bring to a boil and then reduce the heat to a gentle simmer. Continue to slow cook the meat for 4 hours.
Note: I used the AMC induction FLUX™ cooker as it saves on electricity. The meat can be slow cooked, covered, in a preheated oven at 160 °C for the same amount of time. A pressure cooker can also be used, it will take ± 2 ½ hours over medium-low pressure. When the meat is ready, it should fall apart easily. While the meat cooks, prepare the other elements of the dish.
Place all of the dry ingredients into a food processor. Add the butter and blitz until the mixture resembles fine breadcrumbs. Slowly add the water while the motor is running until the mixture forms a dough.
Remove from the processor, dust the surface and your hands with flour and knead the dough until smooth, elastic and not sticky. Divide into 16 balls. Flour the surface well and use a rolling pin to roll out the small dough balls into small round shapes.
When ready to serve, heat a dry frying pan. Cook the soft tacos over a medium heat until slightly bubbly and golden on both sides. This will only take a few seconds per taco. Cover in foil to keep warm until ready to serve.
Place the herbs, garlic and chilli flakes into a food processor. Blitz until fine, add the vinegar and blitz for a few more seconds, then add the oil in a slow steady stream while the motor is running. The mixture will become similar to a liquid pesto sauce. Season to taste. Set aside in the fridge while the meat continues to cook.
Mix the vinegar and sugar together and add the onion. Allow to stand while meat is cooking.
Sour Cream with Coriander
Combine the sour cream, lemon, paprika and chopped coriander and refrigerate until ready to use.
Remove the meat from the cooking liquid. Use 2 forks to pull the meat apart. Add 1 C (250 ml) of the chunky cooking liquid back to the meat. Season to taste.
To serve, fill the warm tacos with pulled brisket, chimichurri sauce, sour cream and pickled onions. Garnish with sliced chilli and for extra heat, add a drizzle of Tabasco™ sauce.
Tip: Cook the meat the night before for an easy supper or pop into a slow cooker for the day and come home to tender beef.