Slow-cooked Mexican spiced beef brisket with avocado salsa verde

Slow-cooked meats are perfect for baby-led weaning, as the meat is so soft and easy for babies to chew. This Mexican-inspired recipe will become a family favourite, and makes enough for lunch the next day, or to add to your freezer stash!

You can serve with our suggested sides, or use the brisket to make tacos, enchiladas, or Mexican bowls. You can also swap out the pickled onion for a good quality store-bought, or homemade sauerkraut. See Luka’s recipe here

The brisket can be pureed, along with some avocado salsa verde, quinoa and corn. To thin you can use bone broth if needed.

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