Chefs' Recipes

Brisket tortillas with green chilli, tomatillo and cucumber salsa

Australian Gourmet Traveller recipe for Brisket tortillas with green chilli, tomatillo and cucumber salsa

By Lachlan Colwill
  • 30 mins preparation
  • 12 hrs cooking plus infusing, resting
  • Serves 8
  • Print
Brisket tortillas with green chilli, tomatillo and cucumber salsa
"I want to make Lachlan Colwill's brisket tortillas from Grace in Adelaide. Would you please request the recipe?"
Jerry Firth, Melbourne, Vic
Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


  • To serve: white corn tortillas and lime wedges
Braised brisket
  • 1.5 litres beef stock (6 cups)
  • 750 ml Shaoxing wine
  • 750 ml light soy sauce (3 cups)
  • 200 gm yellow rock sugar
  • ½ head of garlic
  • 4 dried long red chillies
  • 3 star anise
  • 2 pieces dried mandarin peel
  • 1 cinnamon quill
  • 1½ tbsp ground cumin
  • 1 tbsp coriander seeds
  • 2 kg piece beef brisket
Green chilli, tomatillo and cucumber salsa
  • 3 tsp each coriander and cumin seeds
  • 1 telegraph cucumber, seeds removed, coarsely chopped
  • 1 cup coriander, chopped (firmly packed)
  • ¼ cup flat-leaf parsley, coarsely chopped (firmly packed)
  • 2 long green chillies, seeds removed, coarsely chopped
  • ½ red birdseye chilli, seeds removed, coarsely chopped
  • 500 gm canned tomatillos in brine, drained (see note)
  • 50 ml lime juice, or to taste
  • 1½ tsp caster sugar, or to taste


  • 1
    Preheat oven to 125C. For braised brisket, combine ingredients (except brisket) and 500ml water in a casserole, bring to the boil over high heat, boil for 2 minutes, reduce heat to medium, simmer to infuse (20 minutes). Remove from heat, add beef, ensuring it is completely submerged, cover, transfer to oven, cook until very tender (10-12 hours). Set aside to rest in liquid (1 hour) then remove and coarsely shred into a bowl. Add enough liquid to moisten (about 300ml; discard remainder). Season to taste, keep warm.
  • 2
    Meanwhile, for salsa, dry-roast spices until fragrant (1-2 minutes), then finely crush in a mortar and pestle. Process cucumber, herbs, chillies and dry-roasted spices in a food processor to a coarse paste, add tomatillos, pulse to combine, stir through lime juice, sugar and sea salt to taste.
  • 3
    Heat oven to 180C. Wrap tortillas in foil, heat in oven (2-3 minutes) and serve with brisket, salsa and lime wedges.


Note Canned tomatillos are available from select delicatessens and Monterey Mexican Foods. This recipe is from the April 2011 issue of Australian Gourmet Traveller.

  • undefined: Lachlan Colwill