Slow-Cooked Brisket Tacos with Tomatillo Salsa
Prep Time 30 minutes + 24 hours marinating
Cook Time 10 hours
2kg cut of beef brisket
For the Slather
½ cup yellow mustard
¼ cup apple cider vinegar
¼ cup beer, plus a splash for cooking (we use dark beer)
For the rub
1 tbsp salt
1 tsp ground black pepper
1 tbsp dried thyme
1 tbsp dried oregano
2 tsp ground cumin
2 tsp sweet paprika
For the Tomatillo Salsa Verde
1 medium-large white onion, chopped
1-2 garlic cloves, chopped
1-2 jalapeno chillies, seeds removed
500 grams (17.6 oz) tomatillos, fresh or canned
1 bunch coriander, leaves and stems, well washed
1 large lime, juice only
2 tsp salt
1 bunch spring onions, cut in 10cm (4 in) lengths
Small tortillas, flour or corn and coriander leaves to garnish
In a container large enough to hold the brisket, whisk together all the ingredients for the slather. Put the brisket in the container with the slather, ensuring all the meat has contact with the slather. Cover the container and allow the meat to marinate in the refrigerator for at least six hours and up to 24 hours. Turn over half-way through to ensure even coating.
When the brisket has marinated in slather, combine all the ingredients for the rub and lightly sprinkle rub all over brisket
Allow to sit for another hour. Preheat oven to 140°C (280°F). Place the brisket in a roasting dish, add a splash of beer and cover tightly with foil. Cook for 10 hours. Check occasionally and add a little more beer or water if it’s drying out.
For the salsa, blend the onion, garlic and jalapenos to a chunky paste. Add tomatillos, coriander, lime juice and salt. Blend to a textured salsa. Add a little water, if necessary, to ensure a wet, spoonable texture.
To serve, grill spring onions on a lightly oiled grill until nicely coloured and soft. Lightly toast tortillas in a dry pan. Slice or tear brisket into large pieces. Place some brisket in each tortilla, top with grilled spring onion and finish with a generous spoon of salsa verde and a few coriander leaves
Cooking tips from Dani Valent:
American mustard is classic here, but I have also used Dijon.
Brisket can also be smoked if you have a smoker. Smoke at 120°C (250°F) until internal temperature is 90°C (195°F), about 12 hours.
I have cooked the brisket overnight, ie. for about 16 hours, starting at 100°C (212°F) then turning it up to 140°C (250°F) for the last two-three hours.
Meat varies: the result you’re looking for is that the meat can be pulled apart with a fork.
Tomatillos look like small green tomatoes but they have a papery outer skin. They’re firm, like under-ripe tomatoes, with a tarty, fruity flavour. The growing season is short but they are also available tinned. If you can’t find tomatillos, substitute firm tomatoes, green if possible.