Loaded beef brisket nachos

Ever the crowd-pleaser, nachos make feeding the hordes simpler than ever, and each element of this loaded version - packing different flavours and textures - helps it make an impression. The beef takes time, yes, but if you set the oven just a little lower, you can leave it to cook overnight and wake to fork-tender brisket.

You'll need

300 gm tortilla chips or corn chips 200 gm coarsely grated cheddar Crumbled feta, sliced radish, sliced avocado, coriander sprigs and lime wedges, to serve   Beer-braised brisket 2 tbsp dijon mustard 1 tbsp brown sugar 1 tbsp ground cumin 1 tbsp ground coriander seeds 5 garlic cloves, finely chopped 2 kg piece of brisket 1 onion, thinly sliced 500 ml (2 cups) beef stock 400 gm canned crushed tomatoes 375 ml (1½ cups) lager 250 ml (1 cup) tomato passata 2 chipotle chillies in adobo (see note), finely chopped, or to taste   Pico de gallo 400 gm mixed cherry tomatoes, halved or quartered, depending on size ½ onion, finely chopped 2 long green chillies, thinly sliced ½ cup finely chopped coriander Juice of 1 lime, or to taste


  • 01
  • For beer-braised brisket, combine mustard, sugar, cumin, coriander seeds and garlic in a bowl and season generously. Rub mixture all over brisket, wrap tightly in plastic wrap and refrigerate for 2-3 hours. Preheat oven to 150°C. Scatter onion in a roasting pan and place unwrapped brisket on top. Combine remaining ingredients in a jug, season to taste, pour mixture over brisket and cover pan with foil. Braise until fork tender (6½-7 hours), then remove brisket and shred. Skim excess fat from the sauce, transfer to a container, add meat and refrigerate for up to 5 days. Warm in a saucepan over medium heat before serving.
  • 02
  • For pico de gallo, combine tomatoes and 1 tsp sea salt in a colander and stand for 25-30 minutes to drain. Combine in a bowl with remaining ingredients, season and refrigerate in an airtight container for up to 3 days.
  • 03
  • Preheat oven to 180°C. Scatter corn chips in a large baking tray, spoon brisket mixture over the top, scatter with cheddar and bake until bubbling (10-15 minutes). Scatter with feta, radish, avocado and coriander, and serve with pico de gallo and lime wedges.

At A Glance

  • Serves 8 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 8 people

Additional Notes

Chipotle chillies in adobo are from select delicatessens and some supermarkets.

Drink Suggestion

Goblets of shiraz.

Featured in

Nov 2017

You might also like...

A culinary Tour de France


T-bone steaks with garlic buttered mushrooms and mash

Beef cheek recipes


Crisp-skin trout with grapefruit, walnut and radicchio salad

Steak with sweet and sour beetroot and horeseradish creme fraiche


Roast snapper with mandarin and fennel sauce

Good Luck Pinbone's Sichuan chilli eggplant with wood-ear fungus


Deep-fried chicken with finger-lime sauce

Soy-roast duck with mandarin


conversion tool