Beef Burrito

1. This is a slow & low recipe and will take about 4-5 hours to cook the beef, but best to be flexible with timings as it’ll depend on the size and shape of your joint. If you have a slow cooker, brilliant. Otherwise you can just use a large saucepan with a lid and the oven. If using an oven, pre-heat to 150C.
2. First, remove any large chunks of fat from the beef.
3. Heat a large pan (with a lid for later)  and add a little vegetable oil. Once hot, sear the brisket until nicely browned all over. Don’t worry if it catches and chars in places. 
4. Remove the beef, reduce heat to a medium and add sliced onion to the pan (don’t clean the pan).
5. Cook for another 10 minutes until onions are browned, stirring regularly.
6. Return the brisket to the pan and add the Gran Luchito Smoky Chipotle Taco & Fajita Mix, the stout and enough stock to just cover the beef. 
7. Add the lid to the pot and cook at 150C for 5 hours, turning every hour or so. After the 4th hour, check if the meat will pull apart fairly easily with 2 forks. When it does, it’s done. Remove from the oven and allow to cool to room temperature.
8. Remove the meat from the liquid and shred into chunks with 2 forks. Whilst doing that, place the pan with sauce over a high heat and reduce the liquid until you’ve got a nice thick sauce. Taste and adjust seasoning.
9. Meanwhile, prepare the rest of the ingredients and warm the Gran Luchito Street Tacos.  You’ll need 2 for each burrito.
10. When ready to serve, lay 2 tortillas overlapping slightly on a sheet of foil, and add a spoonful of brisket and Chipotle Salsa onto the tortilla with its edge under the other.
11. Top with shredded cabbage, Gran Luchito Jalapeño & Pineapple and fresh coriander.
12. Use the foil to wrap the burrito up as tightly as possible, taking care to keep the other tortilla overlapping. Twist the ends and leave for 10 minutes.
13. Slice the burrito in the middle, peel back the foil and enjoy.

Chefs Tip
You can also cook the beef in a slow cooker