Prep time 20 min   
Cooking time 8 hrs
Serves 4-6

Ingredients

1 cup beef broth
2 flat tsp smoked paprika powder
1 flat tsp onion powder
1 flat tsp garlic powder
1 flat tsp cumin powder 
salt and pepper
*1 whole chipotle pepper & 2 tsp adobo sauce
1.2kg Borrello brisket
1 tbsp cornflour

Serving suggestion: Serve brisket in corn tortillas with shredded cabbage, red onion, guacamole, red onions, tomatoes and jalapeños. Garnish with fresh coriander and a dollop of sour cream. Serve with lime wedges and Tabasco sauce.  

Method 

Turn slow cooker on high. Pour broth into the slow cooker.
Mix in all the powders, salt and pepper.
Add the chipotle pepper and adobo sauce, break up the pepper. 
Submerge the meat to the bottom of the slow cooker and put the lid on. 

Cook for 8 hours or until the meat falls apart. Thicken the sauce just before serving, mix a tablespoon of cornflour into a small bowl with just enough cool water to make a paste. Pour into the slow cooker whilst still cooking on high and stir evenly into the sauce. Replace the lid for 10 minutes. In the meantime, prepare the salad ingredients and heat up the tortillas by dry frying them. Pull the beef apart using two forks until it is shredded and mix the sauce through evenly. Each person can build their own tacos.

*’La Morena’ Chipotle Peppers in Adobo Sauce comes in a can and can be purchased at Kakulas Brothers