Loaded beef brisket nachos

Name: Loaded beef brisket nachos
Total time: 8 h 15 min
Yield: Serves 8
Ingredients: 300 gm tortilla chips or corn chips; 200 gm coarsely grated cheddar; 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; 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

Loaded beef brisket nachos recipe - For beer-braised brisket, combine mustard, sugar, cumin, coriander seeds and garlic in a bowl and season generously.

Dec 25, 2017 1:00pm

By Emma Knowles

Serves 8
30 mins preparation
7 hrs 45 mins cooking plus curing, standing

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.

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

1
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.
2
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.
3
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.

Notes

Chipotle chillies in adobo are from select delicatessens and some supermarkets.
Drink Suggestion: Goblets of shiraz. Drink suggestion by Max Allen