Brisket Tortillas with Green Chilli, Tomatillo and Cucumber Salsa

 

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

What you will need

To serve: white corn tortillas and lime wedges

  Braised brisket 1.5 litres (6 cups) beef stock

750 ml Shaoxing wine

750 ml (3 cups) light soy sauce

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 (firmly packed) coriander, chopped

¼ cup (firmly packed) flat-leaf parsley, coarsely chopped

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

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