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Shredded beef brisket tacos

Australian Gourmet Traveller Mexican recipe for shredded beef brisket tacos

By Rodney Dunn
  • 20 mins preparation
  • 3 hrs 30 mins cooking
  • Serves 6
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Shredded beef brisket tacos


  • 800 gm beef brisket, chuck or ribs, cut into 5cm pieces
  • 1 onion, thinly sliced
  • 3 cloves of garlic
  • ¼ cup lard or vegetable oil
  • 480 gm vine-ripened tomatoes, roasted, peeled and chopped (about 3)
  • 2 green onions, thinly sliced
  • 1 tsp chilli powder
  • 1 long green chilli, thinly sliced
  • To serve: <a href=''>wheat-flour tortillas</a>


  • 1
    Place beef in a large saucepan, add enought water to cover, add 1 tsp sea salt and bring to the boil over medium high heat. Reduce heat to medium and simmer for 5 minutes, skimming scum from surface. Add half the onion and half a clove of garlic to pan, partially cover and simmer for 3 hours or until meat is tender. Remove meat from broth, reserving broth, and finely shred using two forks.
  • 2
    Finely chop remaining garlic and set aside. Heat lard over medium heat in a large heavy-based frying pan, add beef and remaining onion and sauté for 5 minutes or until onion is soft and beef browns slightly. Add garlic, tomato, green onion, chilli powder and green chilli and cook for 2 minutes or until tomato softens. Add 180ml of reserved broth and cook for 10-15 minutes or until liquid is reduced by half. Season to taste with sea salt and freshly ground black pepper. Serve spooned into warm tortillas.
  • undefined: Rodney Dunn