Beef brisket burrito bowls

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Place the brisket in a mixing bowl and add the smoked paprika, chilli powder and 1 tablespoon of Cajun or chipotle seasoning.

Step 2

Move the brisket around to coat it in the spices, then put it into a frying pan with two tablespoons of vegetable oil, over a medium heat, and fry on all sides for a few minutes to seal it, watching it closely as the spices can burn quickly.

Step 3

2. Place the brisket in the slow cooker and add the stock, 1 tablespoon of Cajun or chipotle seasoning, 4 tablespoons of barbecue sauce and the peeled garlic. Season with salt and pepper and cook on low for 8 hours or high for 6.

Step 4

3. When the brisket is nearly ready, cook your rice in salted boiling water according to the instructions on the packet.

Step 5

When cooked, divide between bowls. Drain and rinse the black beans, heat them in a pan and then layer them on top of the rice. Chop the red onion and coriander.

Step 6

4. When the time is up, remove the brisket from the slow cooker and place in a bowl. Shred the beef, then add 2 more tablespoons of barbecue sauce and mix.

Step 7

5. Lay the beef on top of the rice and black beans, then lay the chopped red onion on top of the beef. Add the cheese and coriander.

Step 8

6. To make the coriander and lime dressing, chop the jalapeño slices and place them in a blender with the yoghurt, lime juice and coriander and blitz until smooth.

Step 9

7. Spoon the dressing over the beef and rice, and serve with warm tortillas - I like to heat mine on the open flame of the hob.