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Braised Brisket Stuffed Arepa

  • Meat Beef
  • Cut Brisket

Beef | Pro Tips

Ingredients

Beef

  • 1.3kg point end brisket

Other Ingredients

  • Salt and pepper
  • 200g brown onion, finely chopped, divided
  • 20g garlic cloves, crushed
  • 15g fresh chilli, finely sliced
  • 20g fresh coriander, chopped
  • 15g ground cumin
  • 15g paprika
  • 60mls oil
  • 800g can diced tomatoes
  • 125mls apple cider vinegar
  • 300mls chipotle barbeque sauce
  • 1 litre beef stock
  • 10 Arepa’s, warmed through, split

Serving Suggestions

  • Avocado
  • Black beans
  • Red onions, red capsicums
  • Coriander
  • Plantains
  • Mayonnaise

Preparation

  1. Take brisket out of the fridge 30 minutes before cooking. Season brisket with salt and pepper. Place in a 120ml (12cm depth) gastronome.
  2. Heat oil in a large saucepan over medium high heat. Add onion, garlic and chilli. Cook for 4-5 minutes or until onions start to soften. Stir in coriander, cumin and paprika, continue cooking for 1 minute, stirring. Reduce heat, add tomatoes, apple cider vinegar, chipotle sauce and stock.
  3. Pre-heat oven to 90-92◦C, 60% steam, 40% dry heat. Cover tightly with baking paper and foil, place in oven for 10 hours or overnight.
  4. Remove from oven, take beef out of gastronome and set aside to rest. Pour sauce into a saucepan. Allow to cool and fat to rise to the top. Remove fat. Place on a medium-high heat and bring to the boil.
  5. Carve brisket thinly, add sauce to brisket, and gently toss through sauce.
  6. Arepa: spread base of Arepa with avocado, followed by black beans, brisket, red onions, capsicums, coriander, plantains and mayonnaise.

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