The Northern Express Herald
There will never be leftovers.
Pickled red onions, salsa and guacamole are just a few other topping options. Just make it easy for yourself. For hungry folks add more brisket and chips.
BRAISED BRISKET NACHOS RECIPE
Serves 4
2 Tbsp oil
1 onion, chopped
3 cloves garlic, chopped
½ red pepper, diced
½ green chilli, chopped
2 tsp nacho spice
1 ½ cups passata
1 cup cherry tomatoes
1 tsp brown sugar
1 cup chopped coriander
2-3 cups pulled brisket (see recipe below)
150-200g tortilla chips
1 ½ cups cheddar cheese
To serve
1 avocado, sliced
150g sour cream
Few sliced green chillies
Coriander leaves
- Preheat the oven to 170C.
- Heat the oil in a large frying pan. Add the onion, garlic, pepper and chilli, cooking for 3 or 4 minutes. Stir through the spice. Add the passata, cherry tomatoes, sugar and chopped coriander, cooking for 5-8 minutes until slightly thickened.
- Stir through the brisket.
- Spread half the chips into a large baking dish. Top with the brisket mixture, then more chips and cheese. Bake in the oven for 15-20 minutes until hot and golden.
- Serve hot with all your favourite toppings. I have used avocado, sour cream, chilli and extra coriander leaves.
BRAISING THE BRISKET
1 Tbsp oil
1.5-2kg piece beef brisket
8 shallots, peeled
8 cloves garlic, peeled
2 cups beef stock or beer
1 tsp each salt and pepper
- Preheat the oven to 150C.
- Heat the oil in a large frying pan until hot. Sear the beef for 3 or 4 minutes on each side until golden brown. Place in a deep baking dish with the shallots, garlic and stock or beer, and sprinkle with salt and pepper.
- Cover tightly with a lid or foil. Bake for 3 hours, turning once. Continue to cook for 40 minutes to an hour or until a fork pulls the meat apart.