Sezzy Brown’s beef brisket rice bowls are built around slow-cooked, melt-in-your-mouth brisket seasoned with smoky cumin, paprika, and oregano, then shredded and served over fluffy rice with fresh avocado, tomato, red onion, coriander, and a squeeze of lime.
Think Mexican-inspired comfort food that’s hearty enough to feed a crowd and impressive enough to make you look like you really know what you’re doing in the kitchen.
Ingredients
Method
Heat the olive oil in a large heavy-based pot over medium-high heat and brown the beef well on all sides. Remove beef from the pot and set aside.
Add the onion and garlic and cook for a few minutes until softened.
Stir in the cumin, smoked paprika, ground coriander, oregano and tomato paste.
Pour in the beef stock, add the browned beef back in, bring to a gentle simmer, then cover and cook for 3 – 4 hours until the beef is very tender and easily shredded. You can do this on the stove on a low flame, or in the oven at 160C.
Shred the beef with two forks and stir it back through the sauce, seasoning to taste with salt.
Serve in bowls with rice, avocado, tomato, red onion, coriander and lime.
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