Brisket tacos with charred pineapple salsa and pink pickled onions recipe.

Ingredients

For your taco filling:

• 1.5kg beef brisket, fat trimmed
• 1tbsp cumin seeds
• ⅔ of a pineapple, roughly chopped
• 6 garlic cloves, peeled
• 4 spring onions, trimmed and halved
• 1 lime
• 1 tbsp chipotle paste
• 1 bunch coriander stalks, roughly chopped (leaves used later)
• 1tbsp flaky salt
• 440ml lager

For your pineapple salsa:

• Remaining ⅓ of the pineapple, core discarded, finely diced
• 1 tomato, finely diced
• 2 spring onions, finely sliced
• 1 green chilli, deseeded and finely diced
• 1 bunch coriander leaves, chopped
• ½ lime, juice and zest
• Pickled onions
• 1 red onion, finely sliced
• 1 lime, juiced

To serve:

• 12 small corn tacos
• 2 ripe avocados
• 6-8tsp soured cream (optional)
• 1 lime, cut into wedges to serve

Method

Begin by making your marinade.

Place a large frying pan over high heat, and once smoking hot, add the cumin seeds and toast until fragrant, before pouring them straight into a blender. Place the pan back over the heat, add the chopped pineapple, garlic cloves and spring onions and char on all sides, working in batches if needed. Leave to cool slightly, then transfer to a blender with the lime juice, chipotle paste and coriander stalks, and blend until smooth.

To cook the beef brisket, place a large, heavy-based pan (with a lid) over a high heat with a dash of oil, and when hot, add the brisket and sear all over. Once nicely browned, add in the paste along with the beer. Cover with a lid and simmer for hours. Alternatively, you could transfer your beautiful joint into a slow cooker and allow it to do what it does best overnight.

For the pineapple salsa, dice the ingredients and mix all together, adding lime juice and salt to season. To make the pickled onions, finely slice the red onion, then toss with salt and the juice of a lime. Set aside, and mash the avocados with the back of a fork and season with salt, lime juice and around one teaspoon of chopped coriander leaves to craft a gorgeously green guacamole.

After four hours, remove the beef and pull with two forks, adding a little more of the sauce back in to make it nice and juicy. Serve up with corn tacos warmed in the microwave, the salsa, guacamole and pickled onions, some extra lime wedges, and ask everyone to dig in!

Recipe & Images: Pollyanna Coupland OBO Legges Farmshop