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Smoky Brisket with Avocado-Orange Salad, Avocado Rice and Tortilla Chips 

Smoky brisket with avocado-orange salad, avocado rice and tortilla chips 
  • Serves: 4
  • Preparation: 40 minutes
  • Cooks In: 4 hours

  •       

Ingredients

2 tbsp olive oil
2 kg beef brisket, trimmed
2 Spanish onions, thinly sliced
2 garlic cloves, finely chopped
1 tbsp smoked paprika
2 tbsp ground cumin
2 tbsp ground chipotle (or to taste)
2 cups beef stock
½ cup good quality smoky barbecue sauce
Juice of 1 orange
1 tbsp red wine or Sherry vinegar
Tortilla chips, crumbled feta, coriander sprigs and lime wedges, to serve
Avocado rice:
Juice of 2 limes
1 garlic clove, finely chopped
¼ cup olive oil
4 cups cooked brown rice 
2 ripe Hass avocados, halved, stones removed, flesh scooped out and diced
2 spring onions, thinly sliced
½ cup coriander, coarsely chopped
Avocado and orange salad:
2 ripe Hass avocados, cut into wedges
2 oranges, peeled, pith removed, sliced into rounds
½ small Spanish onion, thinly sliced into rings
2 ½ tbsp extra-virgin olive oil
Juice of ½ orange and ½ lime
1 ½ tbsp sherry vinegar or red wine vinegar

Method

1

Preheat oven to 200°C. Heat oil in an ovenproof saucepan over high heat. Add brisket and cook for 2 minutes each side or until browned. Transfer to a plate. Add onion and garlic, sauté until tender, then add spices and sauté until fragrant. Add stock, barbecue sauce and orange juice, stir to combine then return the brisket to the pan. Bring to the boil, cover, and transfer to oven. Reduce oven to 160°C and braise, turning brisket halfway, for 4 hours or until very tender. Remove meat from braising liquid and set aside to cool slightly.

2

Return the pan to the heat and simmer the braising liquid until thick and reduced. Add vinegar, simmer for another minute or two and check the seasoning.  Use two forks to shred the brisket and stir into the sauce.

3

To make the avocado rice, combine ingredients in a large bowl, season to taste and mix to combine well.

4

To make the avocado and orange salad, toss ingredients in a bowl to combine, season to taste.

5

Serve smoky brisket with avocado rice, avocado and orange salad, tortilla chips, crumbled feta, coriander sprigs and lime wedges.

Ingredients

 2 tbsp olive oil
 2 kg beef brisket, trimmed
 2 Spanish onions, thinly sliced
 2 garlic cloves, finely chopped
 1 tbsp smoked paprika
 2 tbsp ground cumin
 2 tbsp ground chipotle (or to taste)
 2 cups beef stock
 ½ cup good quality smoky barbecue sauce
 Juice of 1 orange
 1 tbsp red wine or Sherry vinegar
 Tortilla chips, crumbled feta, coriander sprigs and lime wedges, to serve
Avocado rice:
 Juice of 2 limes
 1 garlic clove, finely chopped
 ¼ cup olive oil
 4 cups cooked brown rice 
 2 ripe Hass avocados, halved, stones removed, flesh scooped out and diced
 2 spring onions, thinly sliced
 ½ cup coriander, coarsely chopped
Avocado and orange salad:
 2 ripe Hass avocados, cut into wedges
 2 oranges, peeled, pith removed, sliced into rounds
  ½ small Spanish onion, thinly sliced into rings
 2 ½ tbsp extra-virgin olive oil
 Juice of ½ orange and ½ lime
 1 ½ tbsp sherry vinegar or red wine vinegar

Directions

1

Preheat oven to 200°C. Heat oil in an ovenproof saucepan over high heat. Add brisket and cook for 2 minutes each side or until browned. Transfer to a plate. Add onion and garlic, sauté until tender, then add spices and sauté until fragrant. Add stock, barbecue sauce and orange juice, stir to combine then return the brisket to the pan. Bring to the boil, cover, and transfer to oven. Reduce oven to 160°C and braise, turning brisket halfway, for 4 hours or until very tender. Remove meat from braising liquid and set aside to cool slightly.

2

Return the pan to the heat and simmer the braising liquid until thick and reduced. Add vinegar, simmer for another minute or two and check the seasoning.  Use two forks to shred the brisket and stir into the sauce.

3

To make the avocado rice, combine ingredients in a large bowl, season to taste and mix to combine well.

4

To make the avocado and orange salad, toss ingredients in a bowl to combine, season to taste.

5

Serve smoky brisket with avocado rice, avocado and orange salad, tortilla chips, crumbled feta, coriander sprigs and lime wedges.

Notes

Smoky Brisket with Avocado-Orange Salad, Avocado Rice and Tortilla Chips 
IngredientsDirections

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