Smoky Brisket Sheet Pan Nachos
This vibrant, cheesy dish is always a crowd pleaser. The brisket is cooked slow and low in a sweet and smoky sauce until tender and falling apart. Top with chunky salsa, guacamole and sour cream if you like.
BRISKET
800-gram beef brisket, fat trimmed off
2 tablespoons olive oil
3 cloves garlic, finely chopped
1½ tablespoons ground cumin
2 teaspoons ground coriander
2 teaspoons smoked paprika
1 teaspoon ground cinnamon
½ teaspoon chilli flakes
½ teaspoon cracked pepper
½ teaspoon sea salt
4 tablespoons chipotle sauce
½ cup barbecue sauce
1.5-2 litres chicken stock
GUACAMOLE
2 avocados, smashed
2 tablespoons chopped coriander
1 tablespoon lime juice
¼ small red onion, finely chopped
1 teaspoon hot sauce
sea salt
SALSA
150 grams cherry tomatoes, sliced
¼ small red onion, finely chopped
3 green chillis, sliced
⅓ cup fresh coriander leaves
1 tablespoon lime juice
TO SERVE
250 grams tortilla chips
1 cup grated mozzarella
1 cup grated cheddar cheese
½ cup black beans
2 tablespoons chipotle sauce, optional
BRISKET: Heat the oven to 160°C regular bake.
Cut the brisket into
