By Lea Brink

Pulled beef works with any Mexican dish. Please read my whiskey marinade recipe as an alternative for adding more of a kick to your pulled beef.

You will need:

Approximately 1.5 kg brisket

½ cup water

½ cup red wine vinegar

3 tablespoons Dijon mustard

3 tablespoons olive oil

1 tablespoon chili powder

1 tablespoon garlic powder

1 tablespoon lemon juice

1 teaspoon Worcester sauce

2 tablespoons thyme

Preheat the oven to 180ºC.

Place the brisket in an oven dish with a lid. Mix the water, vinegar, mustard, olive oil, chili powder, garlic, lemon juice, Worcester sauce and thyme in a jug.

Spread the sauce over the brisket and place in the oven for four to five hours, depending on the size of the brisket.

Spread another layer of the sauce over the brisket ever hour.

Remove the brisket from the oven and set aside to cool.

Pull off small pieces of meat with your hands.

This is a time-consuming process but gives the best results.

Serve the pulled beef on any Mexican dish. I use it on my Nachos or inside by Burritos.

The pulled beef can be frozen for approximately six months, if packaged correctly.