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Smoky Mexican Slow-Cooked Beef
1.5 – 1.7kg piece beef brisket ¾ cup water Spicy Adobo Marinade 1 large red chilli 4 cloves garlic, coarsely chopped 2 tsp ground cumin 2 tbsp fresh or 2 tsp dried oregano leaves 1 tsp salt 1 tsp ground black pepper 2-3 tsp chopped chipotle peppers in adobo sauce juice of 1 lemon 2 tbsp extra virgin olive oil To serve (optional) Smoky Chilli Beans Grilled Chilli Pepper Salsa or pico de gallo or finely chopped tomatoes Chunky Guacamole or 1 just ripe avocado, cut into chunks Fresh Flour Tortillas or little slider buns coriander leaves and limes, to garnish
© Annabel Langbein Media
Spicy Adobo Marinade
To serve (optional)
To make the Spicy Adobo Marinade, finely chop the chilli and pound to a paste in a mortar and pestle with the garlic, cumin, oregano and salt. Mix in ground black pepper, chipotle peppers and their sauce, lemon juice and olive oil. Spicy Adobo Marinade keeps for weeks in a jar in the fridge and is a simple way to transform fish, chicken, pork, beef and other meats. Makes ½ cup.
To prepare the beef, rub it all over with Spicy Adobo Marinade. Cover and allow to marinate overnight in the fridge if possible.
When ready to cook, preheat oven to 130°C, place beef in a baking dish and pour water around it. Cover beef loosely with baking paper then tightly cover the dish and cook for about eight hours or until fall-apart tender. Test for doneness by pushing the meat with your finger – it should give way completely. Allow to stand for 10-20 minutes.
To serve, use two forks to pull the beef apart in loose shreds and toss in the cooking liquids. Garnish with limes and coriander and, if desired, serve with chilli beans, salsa or tomatoes, guacamole or avocado and buns or wraps.
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