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.
Loaded beef brisket nachos
Loaded beef brisket nachos recipe - For beer-braised brisket, combine mustard, sugar, cumin, coriander seeds and garlic in a bowl and season generously.
- 30 mins preparation
- 7 hrs 45 mins cooking plus curing, standing
- Serves 8
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Ingredients
- 300 gm tortilla chips or corn chips
- 200 gm coarsely grated cheddar
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
Method
Main
- 1For 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.
- 2For 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.
- 3Preheat 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.
Notes
Chipotle chillies in adobo are from select delicatessens and some supermarkets.
Drink Suggestion: Goblets of shiraz. Drink suggestion by Max Allen
