1kg beef brisket
1 tbs oil
175g Zest Butter Chicken
1 brown onion sliced
1 stick cinnamon
1 cup veg/chicken/beef stock
8 corn tortillas (we love Doña Cholita brand)
2 corn on cob
2 shallots, sliced
3 tbs sour cream
8 drops Tabasco
1 tsp chopped chives
1 Lebanese cucumber, deseeded and chopped
1 lime, juiced
1 tbs chopped coriander
Grated cheese (Ricotta Salata)
Turn on oven to 160°C.
In a heavy based pot with a tight fitting lid, seal the brisket in hot oil.
Mix other ingredients and pour over brisket. Cover with lid and braise in the oven for 3 hours or until very tender, turning every 30 minutes.
Chargrill corn until black spots appear. Slice off kernels. Mix with shallots and a splash of lime juice.
Mix sour cream with shallots and Tabasco.
Fork avocado, cucumber, coriander, lime juice and pinch of salt until combined but not too smooth.
Chargrill tortillas until marked and keep warm in a dry tea towel.
Serve tortillas with accompaniments and let everyone create their own combos.
East Meets West
Created by: Zest Byron Bay