Birria-inspired buns recipe

Method

1. Preheat the oven to gas 2, 160°C, fan 140°C. Remove the packaging from the brisket and pat dry with paper towel. Take off any butcher's string and unroll the joint to reveal a thick, steak-like piece of meat.
2. Heat the oil in a large, ovenproof, lidded saucepan. Start by browning the beef. Add the brisket to the hot pan and cook for a few mins on each side until well browned all over. Remove with a slotted spoon or tongs and set aside.
3. In the same pan, fry the onion and carrot for 5-8 mins until just translucent (add another tsp of oil if needed at this point). Add the garlic, ginger and spices and cook for another 5 mins.
4. Add the passata and stock and bring to a simmer. Add the beef back to the pan, cover and pop in the oven. Cook for 3 hrs, turning the beef pieces halfway through.
5. Remove from the oven and take the lid off, leaving the beef in the sauce to cool for about 15 mins. Use two forks to shred the meat, it will pull apart easily. Mix with the sauce.
6. Heat the grill to medium-high. Divide the shredded beef between the buns (you can do this in batches) and top each with a small handful of mozzarella. Grill for 2-3 mins until the cheese melts.
7. Serve the beef in buns immediately with sliced red onion, pickled gherkins, coriander leaves and lime wedges to squeeze, if you like.

• Tip: This recipe can be easily doubled to serve a crowd. You can make up to two days in advance, leave covered in the fridge before serving.

• See more Mexican-inspired recipes

• Freezing and defrosting guidelines

  Freeze for up to three months. Defrost fully before reheating to serve.In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.