Brisket Tortillas with Green Chili, Tomatillo & Cucumber Salsa

will@langleydesigngroup.com

Category, DifficultyIntermediate
Prep Time30 minsCook Time12 hrsTotal Time12 hrs 30 mins
Braised Brisket
 6 cups Beef Stock
 750 ml Shaoxing wine
  cup Yellow Rock Sugar
 ½ head of Garlic
 4 Dried Long Red Chilies
 3 Star Anise
 2 pieces Dried Mandarin Peel
 1 Cinnamon Quill
 1 ½ tbsp Ground Cumin
 1 tbsp Coriander Seeds
 4 ½ lbs Beef Brisket
Green Chili, Tomatillo & Cucumber Salsa
 3 tsp Coriander Seeds
 3 tsp Cumin Seeds
 1 Telegraph/English Cucumber, seeds removed, coarsely chopped
 1 cup Coriander, chopped (firmly packed)
 ¼ cup Flat-Leaf Parsley, coarsely chopped (firmly packed)
 2 long Green Chilies, seeds removed, coarsely chopped
 2 cups Canned Tomatillos in brine, drained
 ¼ cup Lime juice, or to taste
 1 ½ tsp Caster Sugar, or to taste
1

Preheat oven to 250F. For braised brisket, combine ingredients (except brisket) and 500ml water in a casserole, bring to the boil over high heat, boil for 2 minutes, reduce heat to medium, simmer to infuse (20 minutes). Remove from heat, add beef, ensuring it is completely submerged, cover, transfer to oven, cook until very tender (10-12 hours). Set aside to rest in liquid (1 hour) then remove and coarsely shred into a bowl. Add enough liquid to moisten (about 300ml; discard remainder). Season to taste, keep warm.

2

Meanwhile, for salsa, dry-roast spices until fragrant (1-2 minutes), then finely crush in a mortar and pestle. Process cucumber, herbs, chillies and dry-roasted spices in a food processor to a coarse paste, add tomatillos, pulse to combine, stir through lime juice, sugar and sea salt to taste.

3

Heat oven to 350F. Wrap tortillas in foil, heat in oven (2-3 minutes) and serve with brisket, salsa and lime wedges.

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Ingredients

Braised Brisket
 6 cups Beef Stock
 750 ml Shaoxing wine
  cup Yellow Rock Sugar
 ½ head of Garlic
 4 Dried Long Red Chilies
 3 Star Anise
 2 pieces Dried Mandarin Peel
 1 Cinnamon Quill
 1 ½ tbsp Ground Cumin
 1 tbsp Coriander Seeds
 4 ½ lbs Beef Brisket
Green Chili, Tomatillo & Cucumber Salsa
 3 tsp Coriander Seeds
 3 tsp Cumin Seeds
 1 Telegraph/English Cucumber, seeds removed, coarsely chopped
 1 cup Coriander, chopped (firmly packed)
 ¼ cup Flat-Leaf Parsley, coarsely chopped (firmly packed)
 2 long Green Chilies, seeds removed, coarsely chopped
 2 cups Canned Tomatillos in brine, drained
 ¼ cup Lime juice, or to taste
 1 ½ tsp Caster Sugar, or to taste

Directions

1

Preheat oven to 250F. For braised brisket, combine ingredients (except brisket) and 500ml water in a casserole, bring to the boil over high heat, boil for 2 minutes, reduce heat to medium, simmer to infuse (20 minutes). Remove from heat, add beef, ensuring it is completely submerged, cover, transfer to oven, cook until very tender (10-12 hours). Set aside to rest in liquid (1 hour) then remove and coarsely shred into a bowl. Add enough liquid to moisten (about 300ml; discard remainder). Season to taste, keep warm.

2

Meanwhile, for salsa, dry-roast spices until fragrant (1-2 minutes), then finely crush in a mortar and pestle. Process cucumber, herbs, chillies and dry-roasted spices in a food processor to a coarse paste, add tomatillos, pulse to combine, stir through lime juice, sugar and sea salt to taste.

3

Heat oven to 350F. Wrap tortillas in foil, heat in oven (2-3 minutes) and serve with brisket, salsa and lime wedges.

Brisket Tortillas with Green Chili, Tomatillo & Cucumber Salsa