Ingredients
- 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
Method
- Saute the onions in the olive oil for 5 minutes. Add the garlic and cook over low heat for a further 2 minutes.
- Add the tomatoes, Worcestershire sauce, Chilli garlic sauce, mustard, water and BBQ sauce.
- Heat some olive oil in a frying pan. Season the brisket and seal on both sides.
- Place the beef brisket fat side up into a slow cooker.
- Add the sauce and place the lid of the slow cooker.
- Cook for 5-6 hours or until the beef is tender.
- Pull apart the beef with 2 forks while warm and keep warm.
- Prepare the guacamole by blending together the avocado, lemon juice and MAGGI Sweet Chiili Sauce
- 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.
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