Prep Time - 20 Min | Cook Time - 600 Min | Cook Time - 10 Min
Prep Time - 20 Min | Cook Time - 600 Min | Cook Time - 10 Min
Beef
1.3kg point end brisket
Sea salt and cracked pepper
Braise Ingredients
200g brown onion, finely chopped
20g garlic cloves, crushed
15g fresh chilli, finely sliced
20g fresh coriander, chopped
15g ground cumin
15g paprika
800g can diced tomatoes
125ml apple cider vinegar
300ml chipotle barbeque sauce
1lt beef stock
60ml oil
To Finish
10 Arepa’s, warmed through, split
Smashed avocado
Black beans
Red onions and capsicums, julienne
Coriander sprigs
Plantains, sliced
Mayonnaise
Take brisket out of the fridge 30 minutes before cooking. Season brisket with salt and pepper. Place in a 120ml (12cm depth) gastronorm.
Heat oil in a large saucepan over medium high heat. Add onion, garlic and chilli. Cook for 4-5 minutes or until onions start to soften. Add coriander, cumin and paprika, continue cooking for 1 minute, stirring. Reduce heat, add tomatoes, apple cider vinegar, chipotle sauce and stock. Once simmered, pour over brisket.
Cover tightly with baking paper and foil, place in oven for 10-12 hours at 90°C to 92°C, 60% steam, 40% dry heat.
Remove from oven, take beef out of gastronorm and set aside to rest. Pour sauce into a saucepan. Allow to cool and fat to rise to the top. Remove fat. Place on a medium-high heat and bring to the boil. Reduce slightly.
Carve brisket thinly and coat with reduced sauce.
To assemble arepa: fill pocket with avocado, black beans, brisket, red onions, capsicum, plantains, coriander and mayonnaise.
