Main: Birria-inspired buns
Serves 6
For the beef:
1kg pack beef brisket
1 onion, finely chopped
1 carrot, scrubbed and finely chopped
1 tbsp vegetable or sunflower oil
1 garlic clove, crushed
1 tbsp grated fresh ginger
1 tsp dried oregano
1 tsp ground cumin
1 tbsp smoked paprika
500g tomato passata
½ beef stock cube made to 150ml
To serve
6 brioche burger buns
100g grated mozzarella
1 small red onion, halved and sliced (optional)
pickled gherkins, sliced (optional)
coriander leaves (optional)
2 limes, cut into wedges (optional)
1. Preheat the oven to gas 2, 160°C, fan 140°C. Remove the packaging from the brisket and pat dry with paper towel. Take off any butcher's string and unroll the joint to reveal a thick, steak-like piece of meat.
2. Heat the oil in a large, ovenproof, lidded saucepan. Start by browning the beef. Add the brisket to the hot pan and cook for a few mins on each side until well browned all over. Remove with a slotted spoon or tongs and set aside.
3. In the same pan, fry the onion and carrot for 5-8 mins until just translucent (add another tsp of oil if needed at this point). Add the garlic, ginger and spices and cook for another 5 mins.
4. Add the passata and stock and bring to a simmer. Add the beef back to the pan, cover and pop in the oven. Cook for 3 hrs, turning the beef pieces halfway through.
5. Remove from the oven and take the lid off, leaving the beef in the sauce to cool for about 15 mins. Use two forks to shred the meat, it will pull apart easily. Mix with the sauce.
6. Heat the grill to medium-high. Divide the shredded beef between the buns (you can do this in batches) and top each with a small handful of mozzarella. Grill for 2-3 mins until the cheese melts.
7. Serve the beef in buns immediately with sliced red onion, pickled gherkins, coriander leaves and lime wedges to squeeze, if you like.
Tip: This recipe can be easily doubled to serve a crowd. You can make up to two days in advance, leave covered in the fridge before serving.