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Hagen’s Slow Cooked Brisket Taco Recipe

Recipe by Hagen's Organics

  • BRISKET
  • 3kg piece British white brisket
  • RUB
  • 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
  • SLATHER
  • 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
  1. Combine all ingredients for rub and blend well.
  2. Whisk together all the ingredients for the mustard slather and set aside.
  3. Cover brisket in slather and allow to sit for 24hours. Then coat brisket in dry rub and allow to sit for another 1hour.
  4. 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.
  5. 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.
  6. 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.

Head to Hagen’s Organics in Bracher Arcade to pick up your meat.

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