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Pulled beef brisket taco

Pulled beef brisket

A delicious set and forget meal that only takes 10 minutes prep time!
Course: Main Course
Cuisine: American
Keyword: Beef, Dairy free, Gluten free
Prep Time: 10 minutes
Cook Time: 3 hours
Servings: 12 people
Calories: 165kcal


  • 1 kg grass-fed beef brisket (2.2 pounds). See tip in post above - you may like to trim some of the fat off.
  • 1 Tbsp* olive oil
  • 3 Tbsp dijon mustard
  • 2 Tbsp apple cider vinegar
  • 2.5 cups chicken or beef stock (You may need more or less of this depending on the size of your pot. The aim is to have stock coming halfway up the side of the brisket)
  • 1 large sprig rosemary
  • Salt and pepper


  • Preheat oven to 160°C (325°F). Heat a large heavy-based saucepan (make sure it has a lid!) over a medium-high heat and add the olive oil. I used my 28 inch Le Creuset pot for this, which is perfect.
  • Season the brisket with salt and pepper, then when the pan is hot enough, brown the meat on all sides finishing with the fat side up.
  • Switch off the heat and spread the mustard over the top (fatty side) of the brisket. Lay the rosemary sprig on top then add a little more salt and pepper
  • Pour the apple cider vinegar and 2 cups of the broth into the pot around the sides of the meat. It should come roughly half way up the side of the brisket so pour slowly as you may need a little less or perhaps more depending on the shape and size of your meat and the size of the pot.
  • Put the lid on your pot and place it into the oven to cook for 3 hours. At about the 2 hour mark check there is sufficient liquid left in the pot. If not add an additional half cup. You don't want the meat swimming in broth when it's finished cooking but having a little left to toss the meat in makes it extra juicy.
  • Once cooked remove from the oven, shred with two forks and toss through the juices left in the pan. Serve in a Buddha bowls, tacos or with some roast veg.


Note: If you find the meat is not coming apart easily after 3 hours, it's not done! Just pop it back for another half hour and check again. Repeat until the meat shreds easily.
* I use an Australian Tablespoon measure which is 20ml. To adjust the recipe to suit the 15ml Tablespoon used in most other countries use 1 Tbsp + 1 tsp. 


Serving: 85g | Calories: 165kcal | Carbohydrates: 2g | Protein: 19g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 194mg | Potassium: 345mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 2mg