Name: Loaded beef brisket nachos
Prep time: 30 min
Cook time: 465 min
Total time: 495 min
Yield: 8
Ingredients: 300 gm tortilla chips or corn chips; 200 gm coarsely grated cheddar; Crumbled feta, sliced radish, sliced avocado, coriander sprigs and lime wedges, to serve; Beer-braised brisket; 2 tbsp Dijon mustard; 1 tbsp brown sugar; 1 tbsp ground cumin; 1 tbsp ground coriander seeds; 5 garlic cloves, finely chopped; 2 kg piece of brisket; 1 onion, thinly sliced; 500 ml (2 cups) beef stock; 400 gm canned crushed tomatoes; 375 ml (1½ cups) lager; 250 ml (1 cup) tomato passata; 2 chipotle chillies in adobo (see note), finely chopped, or to taste; Pico de gallo; 400 gm mixed cherry tomatoes, halved or quartered, depending on size; ½ onion, finely chopped; 2 long green chillies, thinly sliced; ½ cup finely chopped coriander

Loaded beef brisket nachos

An easy way to feed a crowd.

Serves 8

Prep

30M

Cook

7H 45M

Total

8H 15M

Ever the crowd-pleaser, nachos make feeding the hordes simpler than ever, and each element of this loaded version – packing different flavours and textures – helps it make an impression. The beef takes time, yes, but if you set the oven just a little lower, you can leave it to cook overnight and wake to fork-tender brisket.

Ingredients

300 gm tortilla chips or corn chips

200 gm coarsely grated cheddar

Crumbled feta, sliced radish, sliced avocado, coriander sprigs and lime wedges, to serve

Beer-braised brisket

2 tbsp Dijon mustard

1 tbsp brown sugar

1 tbsp ground cumin

1 tbsp ground coriander seeds

5 garlic cloves, finely chopped

2 kg piece of brisket

1 onion, thinly sliced

500 ml (2 cups) beef stock

400 gm canned crushed tomatoes

375 ml (1½ cups) lager

250 ml (1 cup) tomato passata

2 chipotle chillies in adobo (see note), finely chopped, or to taste

Pico de gallo

400 gm mixed cherry tomatoes, halved or quartered, depending on size

½ onion, finely chopped

2 long green chillies, thinly sliced

½ cup finely chopped coriander

Method

1.For beer-braised brisket, combine mustard, sugar, cumin, coriander seeds and garlic in a bowl and season generously. Rub mixture all over brisket, wrap tightly in plastic wrap and refrigerate for 2-3 hours. Preheat oven to 150°C. Scatter onion in a roasting pan and place unwrapped brisket on top. Combine remaining ingredients in a jug, season to taste, pour mixture over brisket and cover pan with foil. Braise until fork tender (6½-7 hours), then remove brisket and shred. Skim excess fat from the sauce, transfer to a container, add meat and refrigerate for up to 5 days. Warm in a saucepan over medium heat before serving.

2.For pico de gallo, combine tomatoes and 1 tsp sea salt in a colander and stand for 25-30 minutes to drain. Combine in a bowl with remaining ingredients, season and refrigerate in an airtight container for up to 3 days.

3.Preheat oven to 180°C. Scatter corn chips in a large baking tray, spoon brisket mixture over the top, scatter with cheddar and bake until bubbling (10-15 minutes). Scatter with feta, radish, avocado and coriander, and serve with pico de gallo and lime wedges.

Chipotle chillies in adobo are from select delicatessens and some supermarkets.
Drink Suggestion: Goblets of shiraz. Drink suggestion by Max Allen
Notes