Texan-Style Pulled Beef Tacos

2 tsp olive oil
1.5kg Beef Brisket
2 brown onions, cut into wedges
2 cups (500ml) beef or chicken stock
2 garlic cloves, crushed
2 tbsp maple syrup
1 tbsp Dijon or American mustard
2 tsp smoked paprika
1 tsp onion salt
1 tsp garlic powder
2 tsp dried oregano
1 tsp ground cumin

½ quantity Texan-Style Pulled Beef (above)
1 tbsp taco seasoning
12 small soft tortillas
1/2 cup (120g) sour cream
1/2 cup (130g) tomato salsa (homemade works best).

Drained sliced jalapeños, to serve

Lime wedges, to serve

Step 1

To make the pulled beef, preheat oven to 150°C. Heat oil in a frying pan over high heat. Season beef. Cook beef in pan for 5 mins each side or until golden. Transfer to a roasting pan.

Step 2

Arrange onion around the beef in the pan. Whisk stock, vinegar, garlic, maple syrup, mustard, paprika, onion salt, garlic powder, oregano and cumin in a jug. Pour evenly over beef, turning to coat.

Step 3

Cover pan tightly with foil. Roast for 3 hours or until beef is very tender and falls apart when tested with a fork. Increase oven to 180°C. Uncover and roast for a further 30 mins or until beef is golden brown and sauce thickens slightly. Set aside for 15 mins to rest.

Step 4

Use 2 forks to coarsely shred beef. Stir to combine with pan juices. Season.

Step 5

To make the tacos, heat a large frying pan over high heat. Add the beef and taco seasoning. Cook, stirring, for 5 mins or until heated through.

Step 6

Heat a chargrill on high. Cook the tortillas, in 4 batches, for 1 min each side or until lightly charred. Transfer to a plate.

Step 7

Divide the tortillas among serving plates. Top with combined cabbage, avocado, carrot and beef mixture.

Step 8

Combine the sour cream and your favourite 13 Angry Scorpions hot sauce in a small bowl.

Step 9

Spoon the cream mixture over the tacos and top with salsa. Sprinkle with jalapeños. Serve with lime wedges.