Shredded Beef Brisket Nachos
Ingredients
To make the shredded beef brisket
- 1 tbs olive oil
- 800g Beef Brisket
- 1 brown onion, thinly sliced
- 2 garlic cloves, crushed
- 1 tbs ground cumin
- 1 tbs ground coriander
- 1 tbs smoked paprika
- 2 tbs brown sugar
- 2 tbs chipotle sauce or chilli sauce (optional)
- 1 cup (250ml) beef stock
To Assemble
- 1/2 cup (120g) Bulla Sour Cream
- 200g corn tortilla chips
- 1 avocado, peeled and diced
- 2 tomatoes, diced
- 2 long green onions, sliced
- 1 long red chilli, sliced
- fresh coriander leaves
- fresh lime wedge
Cooking Directions
- Preheat oven to 160°C. Heat oil in a large frying pan over medium-high heat. Cook the beef, in 2 batches, for 3-4 mins each side or until browned. Transfer to a large deep roasting pan with the brown onion, garlic, cumin, ground coriander, paprika, sugar and chipotle sauce or chilli sauce, if using. Season. Add stock and stir to combine. Cover with baking paper and foil. Roast for 21/2-3 hours or until beef is tender. Cool slightly. Use 2 forks to shred the meat.
- Divide the corn chips and shredded beef between bowls, top with avocado, tomato, onion, red chilli and coriander.
- Dollop over Bulla Sour Cream and serve with lime wedges.
Ingredients
To make the shredded beef brisket
- 1 tbs olive oil
- 800g Beef Brisket
- 1 brown onion, thinly sliced
- 2 garlic cloves, crushed
- 1 tbs ground cumin
- 1 tbs ground coriander
- 1 tbs smoked paprika
- 2 tbs brown sugar
- 2 tbs chipotle sauce or chilli sauce (optional)
- 1 cup (250ml) beef stock
To Assemble
- 1/2 cup (120g) Bulla Sour Cream
- 200g corn tortilla chips
- 1 avocado, peeled and diced
- 2 tomatoes, diced
- 2 long green onions, sliced
- 1 long red chilli, sliced
- fresh coriander leaves
- fresh lime wedge