Featured Recipe

Matt Sinclair's Smokey Brisket Tacos

MasterChef alumni and Sum Yung Guys owner Matt Sinclair shares his favourite steak recipes including these mouth watering Beef Brisket Tacos with Pico de Gallo and Red Pepper Crema. They're easy, healthy and oh-so-special.

  • Serves 6
  • Prep Time 25 mins
  • Cooking Time 5hrs
Matt Sinclair's Smokey Brisket Tacos


  • Serves 6


Pico de Gallo (Salsa)


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  1. Brisket preparation: Combine all spices, salt, sugar and oil. Rub brisket with marinade and tightly wrap in 2 layers of aluminium foil and place into a tightly fitting baking tray. Place in the oven at 120°C for approx. 5 hours or until wobbly to touch.
  2. Once cooked, unwrap brisket (keep all the juices) and place back in oven at 200°C for 10-15 minutes to caramelise. Shred brisket and serve hot, pour over the reserved juices.
  3. Slaw: Place all salad ingredients into a medium bowl. Only drizzle with olive oil and a pinch of salt when ready to serve. Prepare and store in the fridge until ready to do so.
  4. Salsa: Simply combine all salsa ingredients into a small bowl, stir through and check seasoning. Should be hot, sour and well-seasoned. Adjust with lime chilli or salt if required.
  5. Crema: Blitz capsicums in food processor to form a chunky paste. Season creme fraiche with lime and salt. Gently fold capsicum paste through creme fraiche before serving.
  6. When ready to serve, grill or pan fry the corn tortilla. Add hot shredded brisket and top with slaw, salsa and crema.


  • Brisket needs a long, slow cook to ensure it’s tender and shreds well. Cooking can also be done on a stovetop, a grill or a slow cooker
  • • Discard the fat from the top of the brisket before you start shredding but retain any liquid to mix back through the meat or drizzle on top.
  • Leftover Brisket can be heated through for next day stews and stir-fry’s
  • Spinach wraps are a delicious alternative for white corn tortillas