Serves 4 – 6
For the beef:
220ml (a bottle) Jack Daniel’s® Hot Pepper Steak Sauce
3lb boneless beef brisket or flank
2 tbsp sunflower oil
1 small onion, roughly chopped
2 garlic cloves
1 beef stock cube
To serve…how you like it!
Dill pickles – sliced
Tomatoes – roughly chopped
12 ready-made taco shells
½ iceberg lettuce core removed – leaves finely sliced
1 ripe avocado – peeled, stone removed, flesh sliced lengthways
1 medium onion – finely sliced
100g shredded Monterey Jack or cheddar cheese
Place the brisket joint in a large casserole dish with a lid, and add the bottle of Jack Daniel’s® Hot Pepper Steak Sauce
Massage the sauce into the flesh of the meat and leave in the fridge for 4hrs or overnight for a deeper flavour.
Preheat the oven to 300°F/150C/Gas Mark 2.
Take a large frying pan and heat up on a medium heat. Add a splash of oil and brown the brisket on both sides, about 3 minutes per side. Once browned place the joint in a casserole dish in the oven fat side up and add the crushed garlic cloves and beef stock cube to the juices. Cover the pot and place in the oven for 4 to 6 hours or until it’s tender under your fork. Turn occasionally and check that the brisket stays moist throughout cooking time; adding a little more stock if required.
Take the brisket out of the oven and let it rest in the pot uncovered for 30 minutes. After the brisket has rested, remove it from the pot, cut off and remove any visible fat sinew and gristle, then shred the meat using two forks until it is in long strands.
Preparing your tacos;
Pour off the fat from the beef cooking juices and add 2 tablespoons of gravy granules and heat until it thickens.
Toss the warm shredded brisket in a light coating of the liquid gravy sauce. Taste the brisket and adjust seasonings.
Fill your taco shells with the shredded brisket and top as you like it… with some salsa, sour cream, grated cheese, lettuce, dill pickles, avocado, onion and tomato.
If you like your tacos extra spicy, add an extra splash of Jack Daniel’s® Hot Pepper Steak Sauce.