Because it matches perfectly with our Rain Goddess Dry Red!
We were fortunate to purchase half an organic Wagyu beef from a local grower. When presented with all the meat, enough to feed our bottomless pit appetite of a teenage son, we had to decide what to do with the various cuts one was not overly familiar with. Flipping through the cookbooks from my south western US heritage, has led me to concoct a basic recipe with flavours from this area. The following recipe will never feature on a ‘Master Chef’ program, but is perhaps an alternative for the family ‘taco night’. This variation, is best in a tortilla wrap, and doesn’t have to rely on a mediocre salt driven packet for flavour. If this seems to spicy just leave out the fresh chillies.
Brisket with Southwest Seasoning
Ingredients:
- Brisket off the bone trimmed by the butcher
- 3 good size cloves of garlic sliced for sticking in the meat
- 2 teaspoons of ground cumin
- 2 teaspoons of Mexican chilli powder
- 1teaspoon dried chilli flakes
- 2 Tablespoons oregano
- ½ teaspoon salt
- 1 medium onion sliced
- 400 grm can of chopped tomatoes
- 1 to 2 fresh chillies chopped – jalapeño or serano
- ½ cup Botobolar red wine
- Extra chopped onion and garlic cloves
For Serving:
- Flour or corn tortillas
- Chopped tomatoes
- Chopped cucumbers
- Shredded lettuce
- Shredded cheese
- Bunch of chopped coriander
Stud the brisket with garlic, grind together cumin, chilli powder, chilli flakes, oregano and salt in a mortar and pestle, and coat the meat in spice mixture. Set oven to 150, line a baking pan with tin foil. Place the brisket in pan. Mix together onions, tomatoes, fresh chilli, and wine pour over the meat so any layers are covered. Seal and pop in oven for 6 to 7 hours depending on the size of the brisket. When ready the meat will shred/slice easily, there will also be plenty of juice in the pan along with the tomatoes and onions.
Put this in a sauté pan along with shredded meat extra onions and garlic cook for a few minutes allowing the meat to absorb some of the moisture. Warm the tortillas according to packet directions. Serve at the table with chopped and shredded vegies and cheese so each individual can build their own wrap. Pour a glass of Merlot or R&B and enjoy.
This can also be served on top of rice with a side of veg, or used to fill a pie. Enjoy the forgotten but luscious flavours of a brisket!
For those of you not familiar with Wagyu cattle breed, it is a naturally marbled meat, which comes from being grass and not grain fed. It is tender and very flavourful. Our Wagyu beef was sourced from Rob Lennon’s Gundooee Organic farm, a family enterprise in Dunedoo, NSW. For more information on this delicious product email: rob@gundooeeorganics.com.au
You can purchase our Rain Goddess Dry Red here.
Botobolar Vineyard 