Slow-cooked Mexican spiced beef brisket with avocado salsa verde
Dairy free, Egg free, Gluten Free, Iron rich, Nut free, Protein rich, Soy free
About the recipe
Slow-cooked meats are one of our favourite options for babies and toddlers, especially when you’re following a baby-led weaning approach. Long, gentle cooking transforms tougher cuts like brisket into beautifully soft, pull-apart meat that’s easy to manage, chew and enjoy. This Mexican-inspired brisket is rich in flavour without being spicy, making it a true whole-family meal.
It’s the kind of recipe that does double (or triple) duty. Serve it fresh for dinner, repurpose leftovers into tacos, bowls or wraps the next day, or portion it up for the freezer for busy weeks ahead. Paired with a vibrant avocado salsa verde and simple corn and quinoa, it’s nourishing, balanced and incredibly versatile. It’s also easily adaptable for babies, whether mashed, shredded or blended smooth.
Age Appropriate:
Suitable from 6 months +
Any notes for serving BLW or puree:
For baby-led weaning, serve large, soft strips of shredded brisket that baby can grasp and gnaw on, alongside soft quinoa and avocado (pro-tip, mash the quinoa with the avocado to reduce mess) and corn left on the cob.
For spoon-feeding or younger babies, the brisket can be blended with avocado, quinoa and corn until smooth. Bone broth can be added to thin the puree if needed.
Serving Suggestions:
Serve with corn and quinoa, avocado salsa verde and optional pickled onions or sauerkraut. Leftovers work beautifully in tacos, enchiladas, Mexican-style bowls, wraps or quesadillas for older kids and adults.
Storage for freezer and fridge:
Store cooked brisket in an airtight container in the fridge for up to three days. Freeze shredded brisket in portions for up to three months. The avocado salsa verde is best made fresh but will keep in the fridge for one day if tightly sealed.
Ingredient Swaps
Beef brisket can be swapped for chuck or beef cheeks
Bone broth can be replaced with vegetable or chicken stock
Anchovies can be omitted if needed, though they add depth rather than a fishy flavour (remember fish is a top allergen)
Quinoa can be swapped for rice or couscous
Pickled onions can be replaced with sauerkraut or omitted entirely
Ingredients
Mexican Spiced Beef Brisket
2 kg beef brisket
2 onions, peeled and thinly sliced
3 cloves garlic, thinly sliced
1 tbsp ground cumin
2 tsp ground turmeric
2 tsp ground coriander
2 tsp paprika
1 cinnamon stick
3 tbsp olive oil
3 tbsp tomato paste
2 tbsp lime juice
1.5 cups bone broth
Salt and pepper, to taste
Avocado Salsa Verde
1 ripe avocado
3 tbsp olive oil
1 cup mixed herbs, a combination of coriander, mint, basil and parsley
4 anchovies
2 tbsp lime juice
Salt and pepper, to taste
Corn and Quinoa
2 cups quinoa
2 corn cobs, kernels removed
1 clove garlic, finely grated
1 tsp salt
2.5 cups broth or water
Method
- Peel and thinly slice the onions and garlic. Heat a large frying pan over medium-high heat and add the olive oil. Once hot, seal the brisket on both sides until browned. If needed, cut the brisket in half to fit into your slow cooker.
- In a small bowl, combine the cumin, turmeric, coriander and paprika. Once the brisket is removed from the pan, coat it generously in the spice mix on all sides and transfer it to the slow cooker.
- Add the sliced onions, garlic and cinnamon stick to the slow cooker. Squeeze over the lime juice, pour in the bone broth and spoon in the tomato paste. Place the lid on and cook on high for six hours, or until the meat is very tender and easily pulls apart.
- Once cooked, remove about one ladle of the cooking liquid if you prefer a less saucy result, though this is optional. Shred the brisket using two forks and season with salt and pepper to taste.
- To prepare the corn and quinoa, rinse and drain the quinoa and add it to a saucepan with the corn kernels, grated garlic and salt. Pour in the broth or water and bring to a gentle simmer. Cover with a lid, reduce the heat and cook for around ten minutes, or until the quinoa is tender and the liquid absorbed.
- To make the avocado salsa verde, add the avocado, anchovies, finely chopped herbs, lime juice, olive oil and seasoning to a deep container. Blend using a stick blender until smooth and vibrant.
- Serve the shredded brisket with corn and quinoa, avocado salsa verde and optional pickled onions or sauerkraut.
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