Mexican Brisket in the Thermomix

Mexican Brisket in the Thermomix

I am such a fan of beef brisket – it may take forever to cook, but the resulting meat is melt-in-your-mouth tender and full of flavour, shredding up easily with a fork. Because it does take so long to cook, if I’m going to make it I always want to make a huge amount. Lucky it freezes well and can be served in so many different ways (and it’s so delicious!).

Serves 12

+ dairy free
+ gluten free

Ingredients

Boneless grass-fed beef brisket
Macadamia oil
Brown onion, peeled and halved
Garlic cloves, peeled
Ripe tomatoes, roughly chopped
Stock concentrate
Tomato paste
Lime, juice only
Dijon mustard
Golden syrup
Smoked paprika
Ground cumin
Ground coriander
Ground chipotle chilli

Method

This recipe can be found on page 155 of our brilliant thermo cookbook Thermo Cooker Fresh Favourites. If you don't already have this one in your collection, you can check it out here...

 

 

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