Tacos de Suadero with Onion and Coriander

• 900 g Beef brisket
• 2 tsp Fine sea salt
• 2 tsp Ground cumin
• 2 tbsp Vegetable oil
• 1 medium White onion
• 4 cloves Garlic
• 2 Bay leaves
• 750 ml Beef stock
• 12 Corn tortillas
• 20 g Fresh coriander
• 2 Lime
• 180 g Salsa verde

1. Season the brisket all over with the fine sea salt and ground cumin. Heat 1 tbsp of the vegetable oil in a large pot over medium-high heat, then brown the brisket for 3 to 4 minutes per side until well coloured. Transfer to a plate.
2. Halve the white onion and thinly slice one half; set it aside for serving. Roughly chop the remaining onion half and add it to the pot with the garlic, cooking for 2 minutes until fragrant. Pour in the beef stock, add the bay leaves, and return the brisket (and any juices) to the pot.
3. Bring to a gentle simmer, then cover and cook on low for 2 hours, turning the brisket once, until very tender. Lift the brisket out and rest for 10 minutes. Skim any excess fat from the surface of the cooking liquid, then discard the bay leaves.
4. Finely chop the brisket into small pieces. Heat the remaining 1 tbsp vegetable oil in a large frying pan over medium-high heat, then add the chopped brisket in an even layer. Sear for 6 to 8 minutes, stirring occasionally, until crisp at the edges; splash in a few spoonfuls of the cooking liquid if it looks dry.
5. Warm the corn tortillas in a dry frying pan for about 20 to 30 seconds per side until pliable and lightly toasted. Finely chop the fresh coriander. Cut the limes into wedges.
6. Fill each tortilla with the suadero-style brisket, then top with the reserved sliced white onion and fresh coriander. Finish with a squeeze of lime and a spoonful of salsa verde. Serve straight away while the meat is still crisp at the edges.

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