Prep: 10 mins 

Cook: 3 – 4 hours

Serves: 4 – 6

Method:

1) Preheat your oven to 160c (fan) and put a large, non-stick pan over a medium-high heat.

2) Coat your brisket in 1 Tbsp’s of the Mex Rub

3) Sear it in 1 Tbsp oil in the hot pan until brown on all sides. Place in a large casserole dish and set aside.

4) Add the sliced onion and the garlic bulb to the same pan, reduce the heat slightly and cook for a few minutes until beginning to soften

5) Add 1 tsp ancho chilli flakes and 1 Tbsp Mex Rub.

Cook for a few more minutes until soft, adding a splash of water if it starts to stick.

6) Pour the onion/garlic mix into the casserole dish

7) Add the passata & Lime Lager.

8) Season to taste, then cook in the oven, uncovered, for 3-4 hours or until the meat is tender.

9) Once tender, remove the meat from dish & shred it with two forks.

10) Add 250ml water to the casserole dish to loosen the sauce, then scrape the whole lot into a food processor or blender and pulse until smooth, adding a little extra water if necessary.

11) Pass through a sieve into a large saucepan

12) Add the shredded brisket & mix over a low heat until the sauce evenly coats the meat.

Serving suggestion:
Serve on warm corn tortillas with sour cream, a squeeze of lime and some fresh coriander.

More from Amy Glasgow & the Glasgow Diet here.