1kg beef brisket
Sea-salt akes and freshly ground black pepper, to season
2 Tbsp extra virgin olive oil
1 Tbsp Mexican spice mix
2 red onions, sliced
10 cloves garlic, minced
4 fresh bay leaves
400g can diced tomatoes
500ml beef stock
400g can black beans, drained
1 tsp dried mixed herbs
1 tsp ground cumin
8 our tortillas
1⁄2 bunch coriander, leaves picked Cooked rice, to serve
Grated cheese, shredded lettuce, sour cream, chilli sauce and lime wedges, to serve
Preheat oven to 160°C fan- forced. Season beef all over. Heat oil in a large frying pan over a high heat. Sear beef for 4 minutes each side or until browned. Set aside. Rub with spice mix. In same pan cook onions, garlic, bay leaves for 5 minutes or until browned.
Put beef, onion mixture, toms and 11⁄2 cups of the stock in the bowl of a slow cooker. Place in appliance. Cover with lid and cook on low setting for 8 hours or until beef is fall-apart tender. Remove bay, shred beef and mix well.
Meanwhile, heat beans with remaining stock, mixed herbs and cumin in a small saucepan over a medium heat. Season. Grill tortillas on a hot griddle pan for 30 seconds each side. Serve tortillas with beef, beans, coriander, rice, cheese, lettuce, sour cream, sauce and lime.