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ProperFoodie

The blog of a foodie: nutritious and full flavoured recipes

Home » Mexican Recipes » Beef Brisket Burrito

Beef Brisket Burrito

Apr 22, 2018 by Debbie About 6 minutes to read this article. / This post may contain affiliate links / This blog generates income via ads / 9 Comments

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Slow cooked beef brisket smothered in a rich smokey sauce and wrapped up in a burrito with rice and white cabbage slaw

beef brisket burritos with rice and coleslaw

Beef burritos

Satisfying is the only word that is needed to describe these burritos. The fall apart beef brisket is heaven in itself. Add a smokey, rum flavoured sauce, creamy white cabbage coleslaw and wrap it all up in a burrito and its just the most fabulous thing ever. If you want a partner in crime, that is just as tasty, to go along side these fabulous beef brisket burritos then my chipotle chicken tinga burritos, my Jerk chicken tacos. or my paprika chicken wraps should do a pretty good job.

beef brisket and slaw burritos

Cooking beef brisket

This is one of those dishes that you can prepare first thing in the morning and then leave in a low oven for the rest of the day whilst you go off and do something fun. In fact, brisket often benefits from being left a little longer in the oven – so you can even be back home a little later than intended with no need to worry.

beef brisket burritos with coleslaw

You know brisket is ready when you give it a prod and it practically falls apart there and then. Well maybe not quite that easy – but it does fall apart without hardly any effort. If you think it might require a bit of elbow grease to break it up, then its not quite ready – pop it back in the oven for half an hour or so.

slow cooked beef brisket in a wrap

This dish really is effortless, the hardest part is fitting everything into the burrito and getting it all neatly wrapped up 🙂

Definitely a dish for a lazy Saturday or an al fresco garden party

 4 hours slow cooked recipe1 of 5 a dayHigh in protein

beef brisket burritos with coleslaw

Beef Brisket Burrito

Slow cooked beef brisket smothered in a rich smokey sauce and wrapped up in a burrito with rice and white cabbage slaw
5 from 3 votes
Print Pin
Prep Time: 30 mins
Cook Time: 4 hrs
Total Time: 4 hrs 30 mins
Servings: 6 People
Calories: 899kcal
Author @ ProperFoodie: Debbie

Ingredients

For the beef brisket

  • 1 kg Beef Brisket
  • 1 tsp Smoked paprika
  • 1 tsp Paprika
  • 1 tsp Ground cumin
  • ½ tsp mustard powder
  • ½ tsp ground coriander
  • 2 tsp light soft brown sugar
  • 400 ml beef stock

For the brisket sauce

  • 50 ml dark rum
  • 2 tbsp Ketchup
  • 50 ml red wine
  • Drizzle of balsamic vinegar
  • Pinch of sea salt
  • Splash of Worcestershire sauce
  • 2 tbsp light brown soft sugar
  • 2 tsp gravy powder
  • 2 tbsp water

For the coleslaw

  • 500 g shredded white cabbage
  • 175 g grated carrot
  • 160 g mayonnaise
  • 2 tsp Dijon mustard

For the burrito

  • 6 large tortilla wraps
  • 350 g dried white rice
  • 30 g fresh parsley

Instructions

To make the Brisket

  • It is usual for brisket to come rolled and tied with string. If not, you will need to roll and tie it up yourself prior to cooking. An advantage of an unrolled brisket is that you can add spices and seasoning to the inner part of the meat. So bear this in mind before rolling up – or if you want, you can even untie your brisket to season fully and then re-roll and re-tie.
  • Whatever you decide, lay the raw meat out on a board ready for the spices and seasoning

Prepare the spice rub for the brisket

  • In a small bowl mix together the smoked paprika, paprika, ground cumin, mustard powder, ground coriander, and 2 tsp light soft brown sugar.

Cooking the brisket

  • Preheat the oven to 160 degrees C (Fan)
  • Sprinkle the spice mix over the brisket and rub all over- make sure all the spices cover the whole surface and get into all the creases of the meat. Once full coated, roll and tie with string if not already tied up, then place into a large casserole dish. Add the beef stock, cover with a lid and place in the oven for 4 hours. Check after 2 hours, based with the stock and add more water if the stock level is getting low.
  • After 4 hours the brisket should be full cooked and ‘falling apart’ if it still appears slightly tough put back in the oven for another half hour. – It shouldn’t be any effort at all to shred apart the meat. If this is not the case the brisket just requires a bit longer in the oven (Make sure there plenty of stock left before returning to the oven).

To make the Brisket sauce

  • When the brisket has around half an hour left to cook, start to make the sauce. In a sauce pan stir together the rum, tomato ketchup, red wine, balsamic, salt, Worcestershire sauce, and 2 tbsp sugar.
  • Place the pan on a medium heat and stir. While this is heating up, in a small bowl mix together the gravy powder and 2 tbsp water. Pour the gravy mix into the saucepan and stir the mixture continually until it comes the boil and thickens. Place to one side until the brisket is ready.

Coleslaw and rice

  • Once the sauce is made and the brisket is nearly cooked, the coleslaw and rice and be prepared. (The coleslaw can also be prepared a day in advance and stored in the fridge).
  • Cook the rice according to the packet instructions.
  • Chop up the fresh parsley and place to one side.
  • Finely chop/shred the cabbage and place in a large bowl. Grate the carrot, gather up with your hands and squeeze out any excess liquid, then add to the cabbage. Next add the mayonnaise and the mustard and mix together well. Place to one side ready to serve.

Putting together the burritos

  • Heat up the tortilla wraps either in the oven for 5 minutes or in the microwave for a couple of minutes.
  • Re-heat the burrito sauce and shred the brisket. Add the warm sauce to the shredded brisket and mix well.
  • The best way to serve this is to place everything on the table and let everyone build their own burrito.
  • If you are building yourself: Place the warm wrap on a flat surface. Spoon the brisket into the centre in a line from top to bottom. Then spoon on a line of coleslaw and scatter with the fresh parsley. To wrap – fold over the top and bottom of the wrap, hold in place with one hand whilst starting to fold over the whole wrap from left to right. Roll up and seal the edge with a bit of mayo. Slice in half and serve.

Nutrition

Serving: 1g | Calories: 899kcal | Carbohydrates: 97.4g | Protein: 49.1g | Fat: 35.5g | Saturated Fat: 7.7g | Sugar: 15.9g
Click here to see traffic light nutritional info for this recipe
Tried this recipe?Mention @InstaProperFoodie or tag #ProperFoodieBlog!

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beef brisket burritos

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About Debbie

Debbie jones is a Food photographer, Food videographer and Recipe creator. Her background is in Public Health Nutrition and also works as a Nutrition researcher at the University of Manchester

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Leigh Murphy
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Leigh Murphy

5 stars
To baste or not to baste? meat sits proud in dish…shoul I baste it? .site looks great looking forward to more!

Reply
9 months ago
Debbie
Author
Debbie

Hi Leigh! Thanks so much for your comment. I usually cook the brisket for 4 hours and will check and baste it at around 2 hours. Depending on the level of stock I may also add a bit more water at the 2 hour point as well. But only if it’s looking low. However, covering with a lid means that basting isnt essential.
Low and slow is the key here. Just keep cooking until the meat is ready to fall apart. Hope you enjoy it!! Thanks for stopping by 🙂

Reply
9 months ago
Leigh Murphy
Guest
Leigh Murphy

5 stars
Low and slow yes…..top tip! really enjoying the site my beef was best I have ever made thank you so much Leigh

Reply
9 months ago
Debbie
Author
Debbie

oh yesss!! so glad it worked out and that you enjoyed it 🙂

Reply
9 months ago
Corina Blum
Guest
Corina Blum

These sound amazing! I’m having a hard time this morning catching up on visiting other blogs and it’s all making me so hungry! Thank you so much for sharing with #CookOnceEatTwice!

Reply
1 year ago
Debbie
Author
Debbie

Thanks Corina 😀

Reply
9 months ago
Jacqui Bellefontaine
Guest
Jacqui Bellefontaine

OMG these look delicious I know my boys would love them so im going to get a brisket next time in Suffolk and make it for them. thank you for linking to #CookBlogShare

Reply
1 year ago
Debbie
Author
Debbie

Aww thanks Jacqui! Hope you managed to have a go at making this 😁

Reply
9 months ago
applytofaceblog
Guest
applytofaceblog

Oh my days this is so my kind of food. I have been practically obsessed with brisket for the past few years. This recipe looks incredible.Double and triple yum……

Reply
1 year ago

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