Pulled BBQ brisket burritos.
Meals during Twixtmas (that time between Xmas and New Year) need to be tasty, fairly simple and able to be stretched to accommodate unexpected guests. The meals could do with avoiding poultry as an ingredient too as there are probably rounds of turkey sandwiches still left to eat.
It’s a good idea to make the meals more free form. You and any guests can take as much or as little as they want. The burritos can be customised to make them as spicy or as cooling as the person wants. By varying the size of the wraps the burritos can be served as a snack, as a light lunch or as a seriously substantial meal.
In addition to the wraps and the bbq beef I also added a bowl of rice, some grated cheese and a trio of salsas. Guacamole and soured cream filled the table too. The trio of salsas included a fresh pico de gallo, a ready made tomato salsa and a tomatillo salsa. Tomatillos are available in cans in some supermarkets. Blitzed with a squeeze of lime and a green chilli it is seriously wonderful.
Pulled BBQ brisket.
1 brisket joint (size to suit your family and guests)
750 ml stock (chicken, beef, beer or simply water)
1 red onion sliced
2 cloves of garlic, finely chopped
1 pack fajita seasoning
1 tbsp vegetable oil
- Heat the oven to 150c
- In an oven proof casserole heat the oil and gently fry the onions and garlic until softened and slightly coloured at the edges.
- Add the brisket, if it has a fat cap, render the fat a little and then add in the stock.
- Stir in the fajita seasoning.
- Place a lid on the casserole and bake for 3 to 4 hours.
- Once the beef begins to fall apart, using two forks pull the beef into shreds. The stock containing the seasoning will have thickened so you can stir the pulled beef into the juices.
- Set out wraps, rice, salsas etc and allow your guests to build their own burritos.