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