1.5KG beef brisket 2 tablespoons sunflower oil Salt 1 large onion, roughly chopped 1 x 400g tin of tomatoes 200g tomato ketchup 1 tablespoon Dijon mustard 1 tablespoon cumin 2 tablespoons dark brown sugar A couple of chillies from a tin of chipotles in adobo (or 1 teaspoon chilli powder and 1 tablespoon smoked paprika) 3 tablespoons soy sauce 2 tablespoons cider vinegar
To serve: 1 red onion, halved and finely sliced 2 tablespoons cider vinegar ½ teaspoon sugar Pinch of salt 400g corn tortilla chips 200ml sour cream 20g coriander, roughly chopped 100g grated cheddar 100g pickled jalapenos
Cut the beef brisket into 3 or 4 large chunks and generously salt all sides of the beef. Heat a heavy-bottomed frying pan over a high heat, once hot add the oil and then the beef, turning the beef once each side is browned.
Once the beef is browned put it into the slow cooker.
Add the chopped onions to the frying pan and cook over a medium heat for 5 minutes until starting to brown and soften.
Add the onion into the slow cooker.
In a large bowl mixt together the tinned tomatoes, ketchup, mustard, brown sugar, cumin, chipotles in adobo, soy and vinegar.
Pour this mixture on top of the beef and then turn the slow cooker to high and cook for one hour.
After one hour turn the cooker down to low and cook for a further 6 hours or until the beef is tender and can be easily shredded.
While the beef is cooking make the pink pickled onions. Put the sliced onion in a small bowl. Add the vinegar, sugar and salt and 3 tablespoons of water. Mix well and leave to pickle for a least an hour.
Shred the beef using two forks, it should fall apart easily, arrange the nachos on a large platter. Spoon the beef on top of the nachos and then sprinkle over the cheese. Drizzle or dollop over the sour cream.
Finish off with the pink onions, jalapenos and fresh coriander. Serve immediately for everyone to share.
