In Lunch, Summer/Braai

Serves 2



  • 1.5kg beef brisket
Sea salt and freshly ground black pepper
  • 2 Tbsp smoked paprika
  • 2 large onions, sliced into half moons
  • 6 cloves garlic, sliced
  • ½ tsp liquid smoke
500ml beef broth
1 cup VIP sauce
  • ½ cup VIP sauce
  • 1 tsp dried oregano
  • 6 flour or corn tortillas
  • Freshly cooked corn, cut off the cob
  • Tomato, onion & coriander salsa
  • Pickled jalapeños
  • Sliced spring onions
  • Gucamole
  • Sour cream
  • Fresh coriander
  • Lime wedges
  • VIP sauce for drizzling



  1. Pat the brisket dry and trim off any excess fat. Slice into 2 or 3 pieces to fit snugly into slow cooker. Rub brisket with salt, pepper and smoked paprika.
  2. Place brisket in the slow cooker. Top with the onions, garlic, liquid smoke, beef broth and the 1 cup of VIP sauce. Cover with the lid and cook on slow for 6 hours.
  3. Remove brisket and allow to cool slightly before shredding.
  4. Reserve cooking sauce and allow to cool.
  5. Skim off excess fat and reduce the rest of the sauce until thickened.
  6. Blitz with a stick blender until smooth.
  7. Toss shredded brisket through the sauce and add the fresh ½ cup of VIP sauce and dried oregano.


To assemble the tacos:

Add a generous mound of brisket to each tortilla and top with a corn, salsa, pickled jalapeños, spring onions and fresh coriander. Serve with sour cream, guacamole, lime wedges and extra VIP sauce for drizzling.

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