Slow Cooked Brisket Taco British White Beef

by Oliver Hagen May 29, 2019 2 min read

Slow Cooked Brisket Taco British White Beef




3kg piece British white brisket 


1 cup granulated sugar 

1/2 cup dark brown sugar

1/4 cup garlic powder 

1/4 onion powder

2 tablespoons celery seeds 

1/2 cup sweet paprika 

1/4 cup smoked paprika 

4 tablespoons chilli powder

2 tablespoons ground black pepper 

1 tablespoon dried sage 

1 teaspoon mustard powder


1/2 cup yellow mustard 

1/4 cup apple cider vinegar 

1/4 cup of beer  

Tomatillo Salsa Verde 

500g of tomatillos fresh or canned 

1 medium to large white onion cut into chunks 

1-2 jalapeño chillies seeds removed 

1-2 Garlic cloves grated 

1 bunch coriander 

1 large lime 

2 teaspoons salt 

 To serve 

1 bunch spring onions, cut down to approx. 10cm long 

1 pack of small good quality flour tortilla

Small amount of coriander leave for garnish 



  • Combine all ingredients for rub and blend well.
  • Whisk together all the ingredients for the mustard slather and set aside.
  • Cover brisket in slather and allow to sit for 24hours. Then coat brisket in dry rub and allow to sit for another 1hour.
  • Smoke at 120c until the internal temperature is 90c. (approx 12 hours). Alternatively slow cook on a wire rack cover in a oven at 140c for 10 hours. 
  • In a food processor add white onion, Jalapenos and garlic. Pulse until finely chopped. Add tomatillos, coriander, juice of lime and salt. Blend till smooth salsa forms. 
  • To serve:Blanch spring onions and place on grill until nicely colour and soft. Lightly toast tortillas. Slice/tear brisket into large pieces. Place decent amount of brisket in tortilla, top with grilled spring onion and finish with generous spoon of salsa verde and coriander leaves.  



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