THE CONFIT MEAT-SHREDS

(Our Play on Suadero Style Beef Tacos)

THE CONFIT MEAT-SHREDS

Ingredients: 800g Beef brisket or flank (cubed), 200ml Vegetable oil (for confit), 1 tsp Salt, 1 tsp Cumin seeds, 1 tsp Black pepper, 1 white onion (halved), 4 cloves Garlic (smashed), Fresh Coriander, Finely diced white onion, Lime...

Ingredients

  • 800g Beef brisket or flank (cubed)
  • 200ml Vegetable oil (for confit)
  • 1 tsp Salt
  • 1 tsp Cumin seeds
  • 1 tsp Black pepper
  • 1 white onion (halved)
  • 4 cloves Garlic (smashed)
  • Fresh Coriander
  • Finely diced white onion
  • Lime

Cooking Method

  1. The Swell Submerge beef, onion, and garlic in oil in a heavy pot; simmer on very low heat for 80 minutes until tender.
  2. The Scorch Remove beef; increase heat. Fry the tender meat in a fresh pan until the edges are rock-hard and crispy.
  3. The Bloom Add the cumin and pepper with a tiny 20ml splash of water to the pan; the steam will help the spices penetrate the seared meat.
  4. The Marriage Toss for 2 minutes until the water evaporates and the meat is lacquered in spice and fat.
  5. The Final Flourish Serve in warm tortillas with a massive hit of raw white onion and coriander.

Cuisine: Mexican

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