Suadero

Ingredients

• Beef, brisket

  Whole, separable lean only, all grades, raw

  500g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 clove or 6g

• Ancho Blend

  Cinnamon, allspice, aniseed, cloves, bitter orange powder

  2 tsp or 4g

• Canela Blend

  Cinnamon, allspice, aniseed, cloves, bitter orange powder

  ½ tsp or 1g

• Oregano blend

  Mexican oregano, toasted cumin, green bell pepper, coriander leaf, epazote, thyme

  2 tsp or 2g

Directions

1. Simmer the beef, onion and garlic in 200ml water with 3 tbsp oil, 2 tsp Ancho Blend, 1/2 tsp Canela Blend, 2 tsp Oregano Blend and 3/4 tsp salt for 1 hour or until the beef is tender, stirring occasionally and adding a splash of water if necessary (it may take a bit longer, supermarket beef can be very tough!)
2. Remove the lid then simmer for a further 20 minutes or until all the liquid has evaporated and the beef is starting to fry in its own fat and crisp around the edges.
3. When the beef is completely tender press any large pieces with back of a spoon to break them up before serving (smaller pieces make a better taco filling!)