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1
To brine the meat: place all the ingredients except the brisket in a pan and bring to the boil, mix well and leave to cool down completely.
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2
Put the brisket in and leave for 24 hours or preferably 2 days (in the fridge).
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3
Remove from the brine and wash in cold water for 1 hour.
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4
For the marinade: place all the ingredients in a large sauce pan over medium heat and bring to a boil.
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5
Reduce the heat and allow to simmer for 20 minutes before straining the liquid through a fine sieve.
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6
Preheat the oven to 110C/gas mark 1/4.
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7
Sear the brisket in a hot pan with little oil, until all the sides are caramelized.
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8
Place in a deep sided roasting tray and add the marinade.
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9
Cook in a preheated oven for 5 hours, covering with foil halfway through.
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10
After the time has elapsed, allow the brisket to cool in the liquid.
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11
Then strain the liquid through a fine sieve and place in a pan over medium heat and allow to reduce to sauce consistency.
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12
Add the brisket and brush some of the sauce on while turning it on all sides until heated through.
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13
For the slaw: in a bowl, mix the cabbage with the orange zest and juice.
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14
Add the lime juice and a pinch of salt.
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15
Cover with clingfilm and place in the fridge for 20 minutes.
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16
Meanwhile, toast the coriander seeds, cumin seeds and star anise in a pan over medium heat for a couple of minutes.
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17
Using a pestle and mortar, grind the seeds to a coarse powder then mix the spices with the slaw and season with salt.
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18
To serve, place rocket leaves in the lower half of a warm tortilla and add slices of the brisket.
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19
Top with some slaw and finish with some sweetcorn salsa.
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20
Fold the 2 ends in and roll the tortilla into a tight roll.
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21
Repeat for remaining tortillas and serve.
