2 tablespoon olive oil
800g – 1kg grass-fed beef brisket
3 garlic cloves, minced
1 onion, diced
½ cup lime juice
400g can crushed tomatoes
2 cups gut healing bone broth
Extra filtered water, in case more liquid is needed
Himalayan salt and pepper, to taste
1 ½ cumin powder
2 tablespoon paprika
1 tablespoon dried oregano
1 teaspoon coriander powder
2 teaspoon garlic powder
1 teaspoon Himalayan salt
¼ cayenne pepper
Pico De Gallo Salsa
3 ripe tomatoes, finely diced
½ cup red onion, finely diced
½ cup fresh coriander, chopped
1 small jalepeño pepper, veins and seeds removed, diced
2 teaspoons lime juice, to taste
Himalayan salt, to taste
Pickled Onions (Ideally prepare this in advance)
1 red onion, finely sliced
¼ cup apple cider vinegar
Our simple homemade guacamole
Cabbage, thinly shredded
Fresh coriander, shredded
For the Meat
- Combine the Spice Mix ingredients in a bowl. Sprinkle half over the beef and rub it into the meat.
- Heat the olive oil in a large heavy-based pot over medium heat. Add the remaining spices and roast them until they are fragrant then turn the heat to high and add the beef and cook it’s sealed and golden on all sides. Set aside on a plate
- Turn the stove down to medium. If the pot looks dry, add more olive oil. Add the garlic and onion and cook until soft.
- Add the lime juice, and scrape the bottom of the pot so the brown bits mix into the liquid. Then return the beef into the pot, add the canned tomatoes, bone broth, and enough some filtered water so the beef is mostly, but not completely submerged.
- Put the lid on, bring to a simmer then turn the stove down so it is bubbling gently, not rapidly. Cook for 2 hours or more with the lid on, then 30 minutes with the lid off so that the sauce can reduce or until the beef is tender enough to shred.
- While the meat is cooking prepare your salsa and toppings.
- Shred the beef in the with 2 forks. Mix well, and taste, season if necessary.
- Now Assemble the tacos as you like.
For the Salsa
- Combine all the salsa ingredients in a bowl. Mix well.
- Season with salt and add lime juice to taste.
- Pico de gallo is best eaten fresh, within 12 hours of making it. Store in the fridge.
For the Pickled Onions
- Combine the red onions and apple cider vinegar in a small jar and let it sit in the fridge. Preferably overnight.