Smoky Brisket Tacos with Pico de Gallo and Red Pepper Crema - Chef Recipe by Matt Sinclair

Smoky Brisket Tacos with Pico de Gallo and Red Pepper Crema - Chef Recipe by Matt Sinclair


1kg beef brisket
2 Tbs olive oil
2 Tbs smoked paprika
2 Tbs ground cumin
2 Tbs black pepper
2Tbs fennel seeds
2 Tbs brown sugar
1 Tbs salt

24 x white corn tortillas


10 Brussels sprouts, shaved
1 carrot, grated
1 cup coriander, roughly chopped
1/2 cup spring onion, sliced (green part)
Olive oil
Pinch of salt

Pico de Gallo (salsa):

2 cloves garlic, finely grated
2 limes, juiced
1/3 cup spring onion, finely sliced (white part)
1/3 cup coriander, finely chopped
2 large green chillies, finely diced
2 Tbs olive oil
Large pinch of salt


1/3 cup roasted capsicums
1/2 cup crème fraiche
1 Tbs lime juice
Pinch of salt



Combine all spices, salt, sugar and oil. Rub brisket with marinade and tightly wrap in two layers of aluminium foil and place into a tightly fitting baking tray.

Place in the oven at 120 C for about five hours, or until wobbly to touch.

Once cooked, unwrap brisket (keep all the juices) and place back in the oven at 200 C for 10-15 minutes to caramelise.

Shred brisket and serve hot, pour over the reserved juices.


Place all salad ingredients into a medium bowl. Only drizzle with olive oil and a pinch of salt when ready to serve.


Combine all ingredients in a small bowl, stir through and check seasoning. It should be hot, sour and well-seasoned. Adjust with lime, chilli, or salt if required.

Blitz capsicums in a food processor to form a chunky paste. Season crème fraiche with lime and salt.

Gently fold capsicum paste through crème fraiche, before serving.

To serve:

Grill, or pan fry corn tortillas, add hot shredded brisket and top with slaw, salsa and crema.


Briskets needs a long, slow cook to ensure it’s tender and shreds well. Cooking can also be done on a stovetop, grill, or slow cooker.

Discard the fat from the top of the brisket, before you start shredding; but retain any liquid to mix back through the meat, or drizzle on top.

Leftover brisket can be heated through for the next day’s stews, or stir frys.

Spinach wraps are a delicious alternative to white corn tortillas.

Credits: Australian Beef

Photo Credits: Australian Beef

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