MARINADE THE BRISKET
Place the seeds and peppercorns in a small dry frying pan over medium heat and lightly toast – you will smell when they are toasted.
Straightaway remove from the pan and leave to cool.
Lightly crush the seeds and peppercorns (see tips) and mix with the brown sugar, paprika and cayenne pepper.
Place the beef brisket on a large plate and rub over the spice mixture.
Cover and place in the fridge overnight.
The next day, remove beef brisket from the fridge and bring to room temperature.

TO MAKE BRISKET
Preheat the oven to 135°C.
Place on a wire rack sitting inside a roasting dish.
Pour in the beef stock then cover completely with foil and seal well.
Place in the oven and cook for 5-6 hours depending on your brisket size.
Baste brisket 2-3 times during cooking by spooning over the meat juices.
For super-tender brisket your internal temperature should be higher than the standard internal temperature required for cooked beef.
I prefer to cook the brisket until the temp is 90–95° C and the meat probe slides into the meat easily.
Basting the cooking brisket periodically is up to you. The best technique for adding moisture back to the brisket is to wrap in aluminum foil with a couple of tablespoon-size pats of butter for the last hour to finish to about 95ºC.
Remove from the oven and season with salt.
Leave your brisket to rest for 20 – 30 minutes after removing it from the oven. Loosely tent the cooked brisket with aluminum foil either in the roasting pan or on a cutting board.

TO SERVE
Slice beef thinly and place 2-3 slices on each tortilla, along with the tossed coleslaw made using the cabbage, apple, red onion and sesame seeds.
Serve with small dishes of mayonnaise and chipotle sauce for drizzling over.
Top tortilla with chilli and pumpkin seeds.
Finally squeeze over a little lime juice. Wrap up and eat.

Recipe by Kathy Paterson for recipes.co.nz