Beef Brisket Tacos<br /><br />Glen is in the kitchen fooling around with vaguely Mexican food, making a beef brisket taco recipe. The brisket is slow roasted in beef drippings - it’s almost beef brisket confit. This is a base for us to figure out where to take the recipe in terms of seasonings and flavours.<br /><br />Ingredients:<br />2 jalepeno peppers<br />½ large red onion<br />1Kg beef brisket<br />3 bay leaves<br />15-20 black peppercorns<br />1L rendered beef fat<br /><br /><br />Method:<br />Pre heat oven to 225ºF (110ºC)<br />Roughly chop the peppers and onion.<br />Place into a braiser or dutch oven.<br />Roughly cube the brisket and place into the braiser.<br />Add rendered beef fat, and cover with a tight fitting lid.<br />Cook for 5-6 hours.<br />Drain beef from fat and chop up.<br />Quickly fry off chopped beef in a little of the cooking fat to crisp up the edges.<br />Serve on corn or flour tortillas with your favourite toppings.<br /><br /><br />music by : Jeff Kaale<br />www.soundcloud.com/jeff-kaale<br />Instagram : www.instagram.com/jeffkaale/
