Barbacoa Beef Tacos

1. Season the brisket with salt and pepper. Heat 1 tbsp of the oil in a large casserole pot over a high heat. Add the brisket and sear on all sides until caramelised, about 7-8 minutes. Remove from the pot and set aside on a plate.

2. Preheat the oven to 140C/120C fan.

3. Place the casserole over a low heat. Add the onion and 1 tbsp of vegetable oil and fry until starting to caramelise, around 12 minutes. Add the chopped garlic and stir for 30 seconds. Stir in the barbacoa seasoning, bay leaves, and apple cider vinegar. Add the beef and any juices on top of the onions. Pour over the beef stock and bring to a boil. Cover the beef with a damp piece of baking paper and cover the casserole with a lid. Place into the oven for 6 hours or until tender, turning the meat every hour or two.

4. Soon before the meat is ready prepare the pickled onion and guacamole. For the pickled onions add the water, vinegar, sugar, and salt into a small pan. Bring the mixture to a simmer and stir until the sugar has dissolved. Remove from the heat and add the red onions, mix. Set aside to pickle. Drain before serving.

5. For the guacamole mix the onion, coriander, tomato, lime juice, and jalapeno in a small bowl. Quarter and peel the avocado and add to the bowl. Mash with a fork or whisk until you have a chunky sauce. Season to taste with salt and pepper. Cover and place into the fridge until ready to serve.

6. Turn off the oven and remove from the oven. Lift the meat into a serving dish and shred. Cover with foil and place into the warm oven. Add the remaining juices and onions into a jug and keep warm.

7. Warm your taco shells according to packet instructions and serve with the shredded barbacoa beef along with the juices, guacamole, pickled onions, sour cream, and lime wedges.