Mexican Beef Brisket Bowl
A classic combination of Mexican flavours
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Ready Time
1 hrs 40 mins
1 hrs 40 mins
Preparation
10 mins
10 mins
Cooking
1 hrs 30 mins
1 hrs 30 mins
Serves
4
1 hrs 40 mins
Ready Time
Ready Time
10 mins
Preparation
Preparation
1 hrs 30 mins
Cooking
Cooking
4
Serves
Serves
Katrina Meynink is a freelance food writer, recipe developer and cookery book writer. She has published two cookbooks - Kitchen Coquette and Bistronomy: French Food Unbound, with her third cookbook currently in the works. She writes a weekly recipe column for Fairfax Daily Life and works regularly for magazines both here and abroad
Ingredients
- 1.2kg beef brisket cut into 4 pieces
- 2 onions, peeled, chopped
- 2 jalepeno chillies, chopped
- 2 x 400g tins chopped tomatoes
- ¾ cup chicken stock
- 1 tsp paprika
- 1 tsp ground cumin
- zest of 1 lime
- 1 tsp oregano
- 1 tsp cinnamon
- 1 tsp ground coriander
- 1 tbsp brown sugar
- To serve
- Avocado
- Black beans
- Corn
- Lime
- Coriander
- Fetta
- Sliced jalepeno
Directions
- Select SAUTE, HIGH and brown the onions, jalepeno chillies and garlic until soft and taking on a touch of colour. Add the pieces of brisket, and sear on all sides. Add all remaining ingredients.
- Select pressure cooker to CUSTOM and set to 80kPa. Cook for 60 minutes. When cooking has completed, remove the pieces of brisket. Season to taste then select the REDUCE, MEDIUM function and reduce the sauce for 20 minutes. Return brisket to sauce to warm through and serve with remaining ingredients.
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