Description
These shredded tender brisket fajitas are slow-cooked to make them tender.
Ingredients
- FOR THE RUB:
- 1 teaspoon Chili Powder
- ½ teaspoons Ground Coriander
- 1 teaspoon Ground Cumin
- ½ teaspoons Garlic Powder
- Fresh Ground Black Pepper To Taste
- 1 pinch Salt
- FOR THE BEEF:
- 500 grams Beef Brisket
- 2 Tablespoons Vegetable Oil
- ½ Onion, Chopped
- 2 cloves Garlic, Chopped
- 1 teaspoon Ground Ginger
- 2 cups Water, Or More As Needed
- ½ cups Sweet Soy Sauce
- FOR THE FAJITAS:
- ½ Onion, Sliced
- ½ Bell Pepper, Sliced
- 4 Flour Tortillas
- 2 Tablespoons Smooth Roasted Tomato Salsa
- 2 Tablespoons Guacamole
Preparation
For the rub, add chilli powder, coriander, cumin, garlic powder, fresh black pepper and a pinch of salt in a bowl. Mix thoroughly.
Put rub on the brisket. Let rest for about 15 minutes.
Heat vegetable oil in a Dutch oven. Brown beef in the pan, about 5 minutes each side. When all sides are nice and golden, take the beef out of the pan.
Preheat oven to 480℉ (250℃).
Add chopped oninon to the meat juice in the pan and stir. Add chopped garlic and ginger to the pan and stir some more.
Add water and sweet soy sauce to the pan. Bring to a boil. Return the beef to the Dutch oven and cover with the lid. Put in the oven for 90 minutes. Halfway through cooking, turn the beef and add some water until brisket is almost completely submerged.
After 90 minutes, check if the brisket is tender. If not, cook longer, up to an additional 30 minutes. If cooking time is extended, add some water again and turn the beef. Check after 15 minutes and turn the beef once more before removing from the oven.
For the fajitas, fry onion and bell pepper in a skillet. Warm flour tortillas in a warm skillet.
Shred brisket on a separate plate. Take a warm flour tortilla and add some tender brisket beef, bell pepper, onion, salsa and guacamole on it. Repeat with remaining ingredients.
