Serves 6 / Preparation 45mins / Cooking 3hrs 30mins


  • Beef brisket
  • 2 kg Beef brisket
  • 6 Chipotle Chilli’s smoked tinned jalapeno chillies
  • 1 Clove Garlic chopped
  • ½ cup orange juice
  • ½ cup Lime juice from 2 1/2 limes
  • 400 g canned Tomatoes drained
  • 2 tablespoons dried wild Oregano
  • ½ teaspoon Ground Cumin
  • 2 tablespoons white wine vinegar
  • Hot chilli sauce
  • 6 habanero Chilli’s or 8-10 very hot chillies. Remove seeds for a milder flavour.
  • 1 large Onion
  • 400 g canned Tomatoes
  • ½ cup white wine vinegar

To serve

  • 2 tablespoons roughly chopped coriander leaves
  • 10 spring onions thinly sliced on an angle
  • 1 Green Capsicum finely chopped
  • 1 Lime juice only
  • Flour Tortilla stale
  • Sunflower Oil
  • Sour Cream
  • Limes


Beef brisket

Puree marinade ingredients with 2 tsp salt and 1/2 tsp pepper in a food processor, then transfer to a large shallow roasting dish. Gently score the brisket on both sides and coat with the marinade. Cover the dish with foil and place in fridge for at least 4 hours.

To cook the brisket place the dish, covered, into a medium low oven at 160 degrees and cook for three hours until very tender.

Once cooked shred the brisket and fry on a frying pan. Add the cooking liquor back to the meat to keep it moist.

Hot chilli sauce

To make the hot chilli sauce, combine ingredients with 1 tablespoons of salt in a pan. Bring to boil over medium high heat.

Reduce the heat to medium low and simmer for 30 minutes, stirring occasionally, until thick.

Cool slightly, then puree using a stick blender until smooth.

To serve

Combine the coriander, spring onions and capsicum in a bowl. Pour in juice and season with pepper.

Toast the tortillas in a hot oven until crisp. Break them into large mouth size pieces and top with the refried beef brisket, hot sauce, sour cream and coriander salsa.

As seen in the LifeStyle FOOD Channel production The Best In Australia. For more recipes from the series visit

Posted by c55 in : meat, No Comments on Tostadas


  • Billykart Kitchen

    Chef Ben O’Donoghue describes the menu as ‘casual sophistication’ featuring breakfast items like; ‘Aussie Asian Eggs With King Prawns Bacon & Chilli and Date, Apple And Quinoa Bircher Muesli, Roasted Coconut, Hazelnut & Pecans, plus inspired lunch dishes to excite your palate like; Pulled Berkshire Pork Shoulder, Sugar Loaf Slaw & Baja Sauce, Chilli Mussel and Diamond Shell Clams, and a Charcuterie Board With House Made Piccalili...
  • recent posts