Beef Brisket Burrito
Slow cooked beef brisket smothered in a rich smokey sauce and wrapped up in a burrito with rice and white cabbage slaw
Nutrition Facts
Ingredients
Instructions
It is usual for brisket to come rolled and tied with string. If not, you will need to roll and tie it up yourself prior to cooking. An advantage of an unrolled brisket is that you can add spices and seasoning to the inner part of the meat. So bear this in mind before rolling up – or if you want, you can even untie your brisket to season fully and then re-roll and re-tie. Whatever you decide, lay the raw meat out on a board ready for the spices and seasoning
In a small bowl mix together the smoked paprika, paprika, ground cumin, mustard powder, ground coriander, and 2 tsp light soft brown sugar.
Preheat the oven to 160 degrees C (Fan) Sprinkle the spice mix over the brisket and rub all over- make sure all the spices cover the whole surface and get into all the creases of the meat. Once full coated, roll and tie with string if not already tied up, then place into a large casserole dish. Add the beef stock, cover with a lid and place in the oven for 4 hours. Check after 2 hours, based with the stock and add more water if the stock level is getting low. After 4 hours the brisket should be full cooked and ‘falling apart’ if it still appears slightly tough put back in the oven for another half hour. – It shouldn’t be any effort at all to shred apart the meat. If this is not the case the brisket just requires a bit longer in the oven (Make sure there plenty of stock left before returning to the oven).
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Reviews from the Original Source
oh yesss!! so glad it worked out and that you enjoyed it :-)
Low and slow yes.....top tip! really enjoying the site my beef was best I have ever made thank you so much Leigh
Aww thanks Jacqui! Hope you managed to have a go at making this 😁
Thanks Corina 😀
Hi Leigh! Thanks so much for your comment. I usually cook the brisket for 4 hours and will check and baste it at around 2 hours. Depending on the level of stock I may also add a bit more water at the 2 hour point as well. But only if it's looking low. However, covering with a lid means that basting isnt essential.
Low and slow is the key here. Just keep cooking until the meat is ready to fall apart. Hope you enjoy it!! Thanks for stopping by :-)
To baste or not to baste? meat sits proud in dish...shoul I baste it? .site looks great looking forward to more!
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