Beef Brisket Burrito Bowls
Beef Brisket Burrito Bowls
Ingredients
For the Beef Brisket
- 1 beef brisket, half used for 2 portions
- 1 onion, chopped
- 500 ml beef stock
- 2 bay leaves
- 1 red chilli, chopped
- 1 tablespoon harissa paste
- 1 tablespoon chicken seasoning
- as needed water
For the Burrito Bowls
- 1 packet spicy rice
- 1 avocado
- as needed salt
- as needed pepper
- as needed fresh parsley, chopped, plus extra for garnish
- as needed lime juice
- 8 tomatoes, diced
- 1/4 red onion, diced
- 1 small can sweetcorn, drained
- 1 wrap
- 20 g cheddar cheese, grated
- 1 tablespoon garlic butter
- 2 lime wedges, for serving
Instructions
- 1
Preheat your oven to 170°C. Place the beef brisket joint into a large oven-safe dish (such as a Dutch oven or roasting pot suitable for stovetop use). Sear the beef brisket on each side until thoroughly browned.
⏱️ 10 min•🌡️ 170
- 2
Add the chopped onion and chopped red chilli into the dish with the seared beef. Pour in 500 ml of beef stock and add the 2 bay leaves. Stir through 1 tablespoon of harissa paste and 1 tablespoon of chicken seasoning.
⏱️ 5 min
- 3
Place the dish into the preheated oven and cook for 2 and a half hours. Halfway through cooking, turn the beef over. Add a dash of water to the dish as needed to prevent the beef from drying out.
⏱️ 150 min•🌡️ 170
- 4
Once the beef is cooked, remove it from the oven. Using two forks, shred the beef into pieces. Return the shredded beef into the sauce in the dish and set aside.
⏱️ 5 min
- 5
While the beef is cooking or resting, prepare the other components. Heat the packet of spicy rice according to its package instructions.
⏱️ 5 min
- 6
To make the guacamole: Mash 1 avocado, then season with salt and pepper, and mix in fresh parsley and lime juice to taste. Set aside 3 tablespoons of this guacamole for each bowl.
⏱️ 5 min
- 7
To make the salsa: Dice 8 tomatoes and 1/4 red onion. Combine them with fresh parsley, season with salt and pepper, and add lime juice to taste. Set aside 3 tablespoons of this salsa for each bowl.
⏱️ 5 min
- 8
Drain the small can of sweetcorn. Cook the drained sweetcorn in an airfryer for 8 minutes at 180°C until slightly browned or charred.
⏱️ 8 min•🌡️ 180
- 9
Lay out 1 wrap. Sprinkle 20 grams of grated cheddar cheese over one half of the wrap. Fold the wrap over to enclose the cheese. Add the folded wrap to the airfryer for 8 minutes at 195°C. Once cooked, coat the wrap with 1 tablespoon of garlic butter, brushing it evenly over the surface.
⏱️ 8 min•🌡️ 195
- 10
To assemble the burrito bowls: Place the heated spicy rice into a bowl. Add the shredded beef and sauce. Arrange the air-fried sweetcorn, guacamole, and salsa in the bowl. Garnish with fresh parsley and serve with 2 lime wedges on the side.
⏱️ 4 min
Kitchen Tools
Beef Brisket Burrito Bowls
For the Beef Brisket
- 1 beef brisket, half used for 2 portions
- 1 onion, chopped
- 500 ml beef stock
- 2 bay leaves
- 1 red chilli, chopped
- 1 tablespoon harissa paste
- 1 tablespoon chicken seasoning
- as needed water
For the Burrito Bowls
- 1 packet spicy rice
- 1 avocado
- as needed salt
- as needed pepper
- as needed fresh parsley, chopped, plus extra for garnish
- as needed lime juice
- 8 tomatoes, diced
- 1/4 red onion, diced
- 1 small can sweetcorn, drained
- 1 wrap
- 20 g cheddar cheese, grated
- 1 tablespoon garlic butter
- 2 lime wedges, for serving
Instructions
- 1
Preheat your oven to 170°C. Place the beef brisket joint into a large oven-safe dish (such as a Dutch oven or roasting pot suitable for stovetop use). Sear the beef brisket on each side until thoroughly browned.
⏱️ 10 min•🌡️ 170 - 2
Add the chopped onion and chopped red chilli into the dish with the seared beef. Pour in 500 ml of beef stock and add the 2 bay leaves. Stir through 1 tablespoon of harissa paste and 1 tablespoon of chicken seasoning.
⏱️ 5 min - 3
Place the dish into the preheated oven and cook for 2 and a half hours. Halfway through cooking, turn the beef over. Add a dash of water to the dish as needed to prevent the beef from drying out.
⏱️ 150 min•🌡️ 170 - 4
Once the beef is cooked, remove it from the oven. Using two forks, shred the beef into pieces. Return the shredded beef into the sauce in the dish and set aside.
⏱️ 5 min - 5
While the beef is cooking or resting, prepare the other components. Heat the packet of spicy rice according to its package instructions.
⏱️ 5 min - 6
To make the guacamole: Mash 1 avocado, then season with salt and pepper, and mix in fresh parsley and lime juice to taste. Set aside 3 tablespoons of this guacamole for each bowl.
⏱️ 5 min - 7
To make the salsa: Dice 8 tomatoes and 1/4 red onion. Combine them with fresh parsley, season with salt and pepper, and add lime juice to taste. Set aside 3 tablespoons of this salsa for each bowl.
⏱️ 5 min - 8
Drain the small can of sweetcorn. Cook the drained sweetcorn in an airfryer for 8 minutes at 180°C until slightly browned or charred.
⏱️ 8 min•🌡️ 180 - 9
Lay out 1 wrap. Sprinkle 20 grams of grated cheddar cheese over one half of the wrap. Fold the wrap over to enclose the cheese. Add the folded wrap to the airfryer for 8 minutes at 195°C. Once cooked, coat the wrap with 1 tablespoon of garlic butter, brushing it evenly over the surface.
⏱️ 8 min•🌡️ 195 - 10
To assemble the burrito bowls: Place the heated spicy rice into a bowl. Add the shredded beef and sauce. Arrange the air-fried sweetcorn, guacamole, and salsa in the bowl. Garnish with fresh parsley and serve with 2 lime wedges on the side.
⏱️ 4 min