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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 4 |
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From Everyday Gourmet hosted by Justine Schofield (an Australian Masterchef finalist) and guest chef Toni Niall. Ingredients:
1 kg beef brisket (boneless 1 piece) |
2 tablespoons smoked paprika |
2 tablespoons chili flakes |
2 tablespoons garlic |
1 tablespoon ground cumin |
2 tablespoons worcestershire sauce |
1 tablespoon salt |
2 tablespoons brown sugar |
1 tablespoon olive oil |
Directions:
1. Preheat oven to 150°C.
2. Place brisket on a roasting tray and rub with olive oil and season with the salt and roast uncovered for 2 hours.
3. Place all the remaining dried ingredients into a mortar and pestle and mix and then add the Worcestershire sauce and mix until the rub ingredients represents a 'crumble' and set aside.
4. Once beef is cooked, remove and rest uncovered until is is cool enough to handle easily and then tear apart the brisket with your hands into long and chunky pieces, not too fine.
5. Cover the torn beef with all of the spice rub and rub until well coated and then pan fry on a high heat, adding a small amount of olive oil for 10 minutes or until the beef is starting to really crisp up.
6. Suggested you serve on top of a cucumber, yogurt and mint salad or you could serve as a tortilla wrap.
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