500 gmcanned tomatillos in brine, drained (see note)
50 mllime juice, or to taste
1½ tspcaster sugar, or to taste
Preheat oven to 125C. For braised brisket, combine ingredients (except brisket) and 500ml water in a casserole, bring to the boil over high heat, boil for 2 minutes, reduce heat to medium, simmer to infuse (20 minutes). Remove from heat, add beef, ensuring it is completely submerged, cover, transfer to oven, cook until very tender (10-12 hours). Set aside to rest in liquid (1 hour) then remove and coarsely shred into a bowl. Add enough liquid to moisten (about 300ml; discard remainder). Season to taste, keep warm.
Meanwhile, for salsa, dry-roast spices until fragrant (1-2 minutes), then finely crush in a mortar and pestle. Process cucumber, herbs, chillies and dry-roasted spices in a food processor to a coarse paste, add tomatillos, pulse to combine, stir through lime juice, sugar and sea salt to taste.
Heat oven to 180C. Wrap tortillas in foil, heat in oven (2-3 minutes) and serve with brisket, salsa and lime wedges.
Note Canned tomatillos are available from select delicatessens and Monterey Mexican Foods.
This recipe is from the April 2011 issue of Australian Gourmet Traveller.