Ingredients

Method

• 2 cups beef stock
• 1/4 cup apple cider vinegar
• 8 garlic cloves, crushed
• 2 t cumin seeds
• 2 t coriander seeds
• 2 T smoked paprika
• 200 g sun-dried tomatoes
• 1 cup tomato passata
• 2 T chilli powder
• salt, to taste
• 2 kg beef brisket on the bone

Method

Ingredients

1. Preheat the oven to 150°C. Mix all the ingredients and pour over the meat in a roasting pan. Cover tightly with foil.
2. Bake for 6 hours or until the meat can be shredded with two forks. Serve with blue corn tortillas.

Find more slow roasts here.