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- 2tbs vegetable oil
- 850g corned beef brisket, cut into pieces
- 2 onions, diced
- 4 garlic cloves, minced
- 2 red peppers, chopped
- 1tbs tomato purée
- 1tsp cumin
- 1tsp smoked paprika
- 1tsp chilli powder
- 1/2tsp cracked black pepper
- 1tsp salt
- 300ml red wine
- 1l beef stock
- For the parsley sauce:
- 350ml crème fraîche
- 1 lemon, zested and juiced
- 1 lime, zested and juiced
- 1 bunch of parsley, chopped
- Salt and pepper
- To assemble:
- 6 hard taco shells
- 1 bunch spring onion, chopped
- 150g cheddar cheese, grated
1. For the filling: In a pan, heat the vegetable oil and brown the beef on all sides. Add the onion, garlic and peppers, and cook for five minutes Add the tomato purée and spices to the pan and cook out for five minutes. Deglaze the pan with red wine, reduce for two minutes, and then add the beef stock and salt. Cook on a medium heat for two hours (until the beef is tender), topping up with water if necessary. When cooked, pull the beef apart using a fork and allow any sauce to reduce and thicken in the pan.
2. For the dip: Mix the crème fraîche, lemon, lime, parsley and salt and pepper in a bowl. If it’s too loose, pour into a sieve and allow the excess liquid to drain off.
3. To assemble: Fill the taco shells with the corned beef mix and garnish with some grated cheese, spring onion, parsley and the parsley dip.
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