Pulled Beef Nachos

Serves 10


    • Slow cooked beef brisket
    • 1 large onion, chopped
    • 30ml olive oil
    • 5 garlic cloves, crushed
    • 400g BUITONI Tomato Coulis
    • 125ml Worcestershire sauce
    • 100g MAGGI Chilli and Garlic Sauce
    • 30g Dijon mustard
    • 350ml water
    • 200ml MAGGI Legendary BBQ Sauce
    • 30ml olive oil
    • 1.3kg Beef Brisket
    • Salt/pepper
    • 500g Corn chips
    • 3 large avocado
    • 2 lemon, juice
    • 80g MAGGI Sweet Chilli Sauce
    • 500g MAGGI Salsa Roja
    • 200g Sour cream
    • 1 large Red capsicum, diced


    1. Saute the onions in the olive oil for 5 minutes. Add the garlic and cook over low heat for a further 2 minutes.
    2. Add the tomatoes, Worcestershire sauce, Chilli garlic sauce, mustard, water and BBQ sauce.
    3. Heat some olive oil in a frying pan. Season the brisket and seal on both sides.
    4. Place the beef brisket fat side up into a slow cooker.
    5. Add the sauce and place the lid of the slow cooker.
    6. Cook for 5-6 hours or until the beef is tender.
    7. Pull apart the beef with 2 forks while warm and keep warm.
    8. Prepare the guacamole by blending together the avocado, lemon juice and MAGGI Sweet Chiili Sauce
    9. To serve place corn chips into a bowl. Add the pulled beef, avocado guacamole, MAGGI Salsa Roja, sour cream and red capsicum. Garnish with fresh coriander or fresh basil.