Description

These delicious BBQ beef brisket tacos are super juicy, rich and tender. They’re always a crowd favourite!! Plus they're a great way to use your BBQ beef brisket leftovers, or an excuse to make it from scratch 😋 Budget-friendly and gluten-free.

Ingredients

Units Scale

1 large onion diced

6 garlic cloves diced

1/2 tsp garlic powder

1/4 tsp salt

1/4 tsp ground pepper

1.2kg chuck roast beef

1 cup beef stock

Extra virgin olive oil (EVOO) for cooking

BBQ sauce

1 cup of tomato passata

3 tbsp of tomato paste

3 tbsp of honey

2 tbsp apple cider vinegar

1 tbsp balsamic vinegar

1 tsp smoked paprika

1/8 tsp cayenne powder

1/4 tsp ground pepper

1/4 tsp salt

Tacos

Corn tortillas

Avocado sliced

Spring onion chopped

Coriander chopped

Lime wedges

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Instructions

BBQ beef brisket

Start by seasoning & searing the beef: rub all the spices over the meat. Add EVOO to a deep pot, and sear the meat through all the sides until they're nicely brown (approx 4-5 minutes per side). Set aside.
Cook the veggies: Add the diced onion, garlic and salt to taste to the pot. Cook on medium heat until it becomes transparent and soft (approx 10 minutes).
Slow cook the beef: Add the beef on top and pour all the stock. Cover with a lid and cook on low heat for 4 hours, or until you can pull apart the meat.
Pull apart the beef: Transfer the meat to a plate and pull apart using a fork. Transfer the pulled meat back to the pot, combine with the juices, and cook on medium heat for 30 minutes without lid, so the water evaporates.
Prepare the BBQ sauce: While the pulled meat is cooking as per the step before, prepare the BBQ sauce. Simply add all the ingredients to a medium pot with lid, and cook on medium-low setting, stirring occasionally. You can cook this sauce for as little as 20 minutes or the entire 45 minutes while the meat cooks.
Add the BBQ sauce to the meat: Once the 30 minutes are up, add the BBQ sauce to the meat, stir to combine, and cook without lid for another 5 minutes on medium heat.

Make the tacos

Prepare the slices of avocado, and diced spring onions and coriander.
Heat up the tortillas either in the microwave or in the stove.
Add a generous amount of BBQ beef to each tortilla, a slice of avocado and sprinkle some coriander and spring onions. Add a lime wedge and enjoy!!

Notes

You can cook this dish in the slow cooker too. After searing the meat and cooking the onions, transfer to the slow cooker and cook on high for 4 hours or low for 8 hours. Then follow the last two steps with the lid on.
Don't skip searing the meat!! It's the most important step to ensure a deep and rich flavour.
Store in an airtight container in the fridge for up to 5-7 days, or in the freezer for up to 3 months.

Keywords: BBQ beef tacos, pulled beef tacos, beef brisket tacos, bbq beef brisket tacos, pulled bbq beef tacos, slow cooked bbq beef tacos