Ingredients

Method

• 1 kg Woolworths beef brisket with hot honey glaze
• 80 g butter, melted
• 2 t Woolworths hot seasoning
• 1 x 12-pack Woolworths corn taco shells
For the sauce:
• 1 x 500 ml tub Woolworths fresh free-range liquid chicken stock
• 1 x 340 ml jar Woolworths Datterini tomato purée
• ⅓ cup Woolworths red pepper and Calabrian chilli pesto antipasti
• sea salt and freshly ground black pepper, to taste
For the salsa, mix:
• 250 g cherry tomatoes
• 1 red onion, finely diced
• 5 g coriander, roughly chopped
• 2 limes, zested and juiced, plus extra wedges for serving
• 2 avocados, finely diced
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Prepare a braai with medium coals using Woolworths’ eco fire logs. Braai the brisket for 15 minutes on each side, or until tender, slightly charred and soft to the touch.
2. To make the sauce, halfway through cooking the brisket, place a cast-iron pan next to the meat and heat the stock, tomato purée and pesto. Allow to reduce until to dipping sauce consistency. Season to taste.
3. Thickly slice the cooked brisket and toss through the sauce. Keep warm over low coals.
4. To serve, mix the butter and hot seasoning in a small pan or bowl. Brush the taco shells liberally with the mixture. Braai the shells for 1–2 minutes on each side, or until a little charred and pliable.
5. Fill the tacos with the meat and salsa, then dip into the remaining sauce and add a squeeze of lime.

Find more braai recipes here

Producers: Fatima Saib and Lerato Tlali

Food styling: Marcelle Van Rooyen

Videography: Romy Wilson

Photography: Shavan Rahim

Woolworths’ beef brisket is seasoned and parcooked, locking in rich, bold flavour, while the succulent leg of lamb is marinated in a mix of extra virgin olive oil white Balsamic vinegar, herbs and lemon zest for a fresher braai day hero. Finish both on the braai, glaze or brush and serve for an effortless, restaurant-grade braai-day spread.

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