Gluten Free Mexican Fall Apart Beef Brisket
If you have an afternoon at home, there is nothing better than having Mexican Beef Brisket cooking in the oven for hours and smelling the deliciousness fill your home! The best part about brisket is that you can't overcook this meat. Quite the opposite! Its a simple dish yet packed with flavour and can easily feed a crowd or just your family.
Ingredients
- 4 kg Beef Brisket, Cut in half
- 2 Onion, diced,
- 4 cloves Garlic, diced
- 2 500g Jars of Passata
- 6 tbsp Smoked Paprika
- 2 400g cans of Red Kidney Beans
- 4 tbsp Gluten Free Gravy Powder
To Serve:
- White mash potato and pan fried veggies
Instructions
- Let's get cooking! In a large baking dish, add your brisket, onion and garlic. Sprinkle the smoked paprika on top, the add the passata. Season with salt and pepper
- Cover with foil and pop in the oven, preheated at 180℃ / 350°F / Gas 4. Leave to cook for 4 hours. Check every hour or so and add more seasoning if needed.
- Then like magic, the beef is cooked beautifully and falls apart. Towards the last 10 minutes of cooking, add the drained red kidney beans and gluten free gravy. Stir through and pop back in the oven uncovered for the last 10 minutes
- Thats it! Slice and serve with white mash potato and pan fried veggies
Notes
US Readers: Tomato passata is jarred, crushed or pureed tomatoes.
Nutrition
Serving: 1bowl | Calories: 1075kcal | Carbohydrates: 8g | Protein: 140g | Fat: 50g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 23g | Cholesterol: 414mg | Sodium: 578mg | Potassium: 2424mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3450IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 14mg
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