Pulled Beef Brisket Enchilada Bake
Tender beef brisket slow-cooked in bold Spur sauces, wrapped in soft tortillas, and then baked to perfection. Pure comfort, big flavour.
Ingredients
For the Brisket:
- ● 1.2–1.5 kg beef brisket
- ● 30 ml (2 Tbsp) olive oil
- ● 1 large onion, sliced
- ● 4 cloves garlic, smashed
- ● 125 ml (1⁄2 cup) Spur Hickory Basting Sauce
- ● 60 ml (1⁄4 cup) Spur Braai-Time Marinade
- ● 60 ml (1⁄4 cup) Spur Grill Basting Sauce
- ● 30 ml (2 Tbsp) Spur Sweet & Sticky Marinade
- ● 250 ml (1 cup) beef stock
- ● 15 ml (1 Tbsp) smoked paprika
- ● 5 ml (1 tsp) ground cumin
- ● Salt and pepper to taste
For the Bake:
- ● 8 large flour tortillas
- ● 375 ml (11⁄2 cups) grated Cheddar
- ● 125 ml (1⁄2 cup) sour cream
- ● Juice of 1 lime
- ● 250 ml (1 cup) guacamole, to serve
- ● Fresh coriander, chopped red chilli, sliced red onion and extra lime wedges, to serve
Method
- Preheat oven to 160°C (or use a slow cooker).
- Season brisket with salt, pepper, paprika, and cumin. Heat olive oil in a heavy-based pot or Dutch oven.
- Brown brisket on both sides (2-3 min per side). Remove and set aside. In the same pot, sauté onions and garlic until softened.
- Add all Spur sauces and beef stock to the pot, stir well, and bring to a simmer.
- Return the brisket to the pot. Cover tightly and slow cook in the oven for 4-5 hours, or until it’s fall-apart tender (alternatively: 8 hrs on low in a slow cooker).
- Once cooked, shred the beef with two forks and mix it back into the sauce. Taste and adjust seasoning if needed.
- To assemble the enchiladas, lightly grease a large baking dish and spoon the brisket filling into the centre of each tortilla, roll them up, and place seam-side down in the dish.
- Pour a little leftover sauce over the top, then sprinkle with cheese. Bake at 180°C for 20-25 minutes until golden and bubbling.
- Whisk sour cream with lime juice for a drizzle consistency. Drizzle baked enchiladas with lime sour cream and Spur Sweet Chilli or Durky Sauce. Serve with guacamole, fresh coriander, and extra lime wedges.
Variations
Tips & Variations
- ● Add a chopped green chilli to the brisket if you like heat.
- ● Serve with a drizzle of Spur Sweet Chilli Sauce.
- ● You can make the brisket a day ahead – it only gets better.
- ● For extra crunch, sprinkle some toasted pumpkin seeds or crushed tortilla chips before serving.
