Pile it high! Grab those tostadas, top with shredded beef and top with a mean onion salsa.
- 500 g beef brisket
- 2 garlic cloves
- 1 small tomato, roughly chopped
- 2 bay leaves
- 6 black peppercorns
- 2 white onions, 1 halved, 1 finely chopped
- 5 red radishes, 3 finely chopped, 2 thinly sliced, to serve
- ½ cup firmly packed mint leaves, finely chopped
- 2 lemons, juiced
- large round corn chips or deep-fried corn tortillas, and lemon slices, to serve
White onion salsa
- 1 white onion, finely chopped
- ½ green capsicum, finely chopped
- ½ long red chilli, finely chopped
- 1 lemon, juiced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Drink 2007 Valdivieso Syrah Reserva, Chile ($28).
Place beef in a large saucepan with garlic, tomato, bay leaves, peppercorns, halved onion, 3 tsp salt and 1.5 litres water. Bring to the boil, reduce heat to low and cook for 1½ hours or until meltingly tender. Remove from heat and cool. Drain, discarding cooking liquid, and finely chop meat.
Place meat in a bowl with finely chopped onion and radishes, mint and lemon juice. Season with salt and pepper. Set aside.
To make salsa, combine all the ingredients in a bowl and season.
Serve beef mixture on corn chips with lemon and radish slices, and top with the salsa.
As seen in Feast magazine, Issue 8, pg74.
Photography by John Laurie.