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

Method

  • 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
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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

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