One of the things we love seeing is people spicing up how they use our tortillas and totopos. We stumbled upon this great recipe from Zest Byron Bay who has used their butter chicken base on some beef brisket for tacos.
We love seeing what other local businesses are up to and the Zest team are one hundred percent dedicated to flavour and provide alternative spice pastes and blends that have no sugar and preservatives. You can find out more about their products HERE.
This recipe for spiced Butter Chicken Brisket is served up with a zingy corn salsa and fresh guacamole.
Spiced Butter Chicken Brisket Soft Tacos
Recipe by Zest Byron Bay
1kg beef brisket
1 tbs olive oil
175g Zest Butter Chicken Recipe Base
1 brown onion sliced
1 stick cinnamon
1 cup veg/chicken/beef stock
8 corn tortillas
1 cob corn, cooked and kernels cut off
1 shallots, sliced
3 tbs sour cream
1 Lebanese cucumber, deseeded and chopped
1 lime, juiced
1 tbs chopped coriander
Preheat oven to 160°C. In the meantime in a heavy-based ovenproof pot with a tight-fitting lid, heat the oil and seal each side of the brisket.
Mix together the Zest Butter Chicken Recipe Base, onion and stock and pour over brisket. Add the cinnamon stick. Cover with lid and braise in the oven for 3 hours or until very tender, turning every 30 minutes.
To make the corn salsa, simple mix the corn with shallots and add a splash of lime juice.
For the guac, mash the avocado with a fork, add cucumber, coriander, lime juice and a pinch of salt. Mix to combine but not too smooth.