Beef Brisket & Creamy Slaw Tacos for Dinner
with Mango Cheesecake & Coconut Caramel for Dessert
- Milk
- Wheat
- Gluten
- Eggs
- Soy
Embrace the balmy summer days and nights while you dine outdoors with our delicious Al Fresco recipes. These satisfying share-style meals are packed with fresh and seasonal ingredients, perfect for entertaining. Tacos can be customerised to fit the entire family’s tastes, from beef brisket to avocado and pineapple.
300 g
Slow-Cooked Beef Brisket
1
Avocado
1 sachet
Coriander
1 packet
Shredded Cheddar Cheese
()
6
Mini Flour Tortillas
()
1 packet
Slaw Mix
1 packet
Garlic Aioli
()
1
Fresh Chilli
1 tin
Pineapple Slices
1 sachet
All-American Spice Blend
• Preheat oven to 240°C/220°C fan-forced. Place slow-cooked beef brisket and All-American spice blend in a baking dish and turn to coat. Pour liquid from the packaging over beef. • Cover tightly with foil and bake for 12 minutes. Turn beef, then re-cover with foil and bake until heated through and liquid has slightly reduced, a further 12 minutes. • When beef has finished cooking, use two forks to pull apart the beef, breaking it up.
• Meanwhile, slice avocado in half, scoop out flesh and roughly chop. • In a medium bowl, combine avocado, a drizzle of white wine vinegar and olive oil and a pinch of salt and pepper. Set aside. • Drain pineapple slices.
• Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. • Thinly slice fresh chilli (if using). Finely chop charred pineapple. • In a second medium bowl, combine pineapple and chilli. Season and set aside.
• In a third medium bowl, combine slaw mix, garlic aioli and season to taste. Set aside.
• Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.
• Bring everything to table to serve. • Fill tortillas with creamy slaw, beef brisket, tangy avocado and pineapple salsa. • Sprinkle over shredded Cheddar cheese and tear over herbs (see ingredients) to serve. Enjoy!
