Butter Chicken Brisket Naan Tacos
Ingredients
Brisket
Avocado raita
To serve
Instructions
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For the brisket, preheat oven to 150°C/300°F.
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Season the brisket all over with salt and pepper. In a Dutch oven/ovenproof pot with lid, add the oil and sear the brisket on all sides. Add in the onion and fry 3 minutes. Mix the cinnamon, beef stock and simmer sauce and pour over the brisket. Cover with a tight-fitting lid and slow cook in oven about 3-3.5 hours, turning every hour. You will know when the brisket is cooked, by testing with 2 forks, the flesh should easily pull apart. Internal temperature should be between 93-98°C/200-210°F.
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Remove from oven and cool slightly before shredding the meat and adding it back into the sauce. Keep warm until serving.
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For the avocado raita, combine all ingredients in a food processor. Refrigerate until ready to serve.
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To serve, lightly toast the naans on a barbecue or in a frying pan. Serve filled with brisket, lettuce, tomato, cucumber, avocado raita and top with a squeeze of lime, some spring onions and red chillies. Finish with mango chutney and wedges of limes, if desired.
Note
*Brisket can be frozen after cooking.
*Passage to India brand of simmer sauce was used for this recipe.
Could make gluten free and nut free if using gluten-free naan bread and simmer sauce is gluten and nut free.
User Reviews
This recipe caught my eye because of the interesting combo. No regrets – it was delicious!
Agree with Test Kitchen, it was an ideal week day meal. The family loved it. Many thanks!
Very tasty, so easy for a weeknight meal, definitely one to do again!