This recipe works for any big chunk of beef or even beef short ribs. It takes all day to cook but emerges meltingly tender and moist. You could use a Moroccan rub, or cajun spices instead of my Spicy Adobo Marinade. Any leftovers are delicious in a bun with coleslaw and BBQ sauce. It was supplied by Annabel Langbein, The Free Range Cook appearing on Foxtel’s LifeStyle FOOD.

Prep time 5 mins + marinating
Cook time 8¾ hours
Serves 6

Ingredients
For the smoky Mexican slow cooked beef
1.5 – 1.7kg beef brisket in the piece
1 quantity of spicy Adobo marinade (see recipe below)
3/4 cup water

For the spicy Adobo marinade
1 large red chilli
4 cloves garlic, coarsely chopped
2 tsp. ground cumin
2 tbsp. fresh or 2 tsp. dried oregano leaves
1 tsp. salt
1 tsp. ground black pepper
2-3 tsp chopped chipotle peppers
The juice of 1 lemon
2 tbsp olive oil

To serve (optional)
Smoky chilli beans
Chunky guacamole
Pico de gallo or salsa
Little slider buns or soft wraps
Just ripe avocados, sliced
Coriander and limes to garnish

Method
Spicy Adobo marinade
Finely chop the chilli and pound to a paste in a mortar and pestle with the garlic, cumin, oregano leaves and salt
Mix in ground black pepper, chipotle peppers, lemon juice and olive oil.
Note: Spicy Adobo marinade keeps for weeks in a jar in the fridge and is a simple way to transform fish, chicken, pork, beef and other meats. Makes ½ cup.

Smoky Mexican slow cooked beef
Rub the meat all over with spicy Adobo marinade
Cover and allow to marinate overnight in the fridge if possible
When ready to cook, preheat oven to 130°C, place meat in a baking dish and pour water around it
Cover the meat loosely with a piece of baking paper
Tightly cover the dish and cook for about eight hours or until meat is fall apart tender. Test for doneness by pushing the meat with your finger – it should give way completely
Allow meat to stand for 10-20 minutes.
To serve, use two forks to pull the meat apart in loose shreds into the cooking liquids
Garnish with sliced avocados, coriander and sliced limes
Serve with smoky chilli beans, chunky guacamole or sliced avocado, pico de gallo and buns or soft wraps, or in buns with slaw and bbq sauce.

For more great Annabel Langbein recipes see annabel-langbein.com