Braised Beef and Squash Enchiladas

Ingredients

750g piece beef brisket

2 Tbsp Westgold Salted Butter

1 Tbsp oil

1 large onion, sliced

4 cloves garlic

1 Tbsp each cumin, ground coriander, smoked paprika

1/2 tsp chilli flakes

2 Cup beef stock

1 red pepper, sliced

400g tin tomato puree

2 handfuls pumpkin fingers

1-2 Tbsp cornflour (optional)

Salt & pepper

10 regular tortillas

1 Cup cheddar cheese, grated

1 red onion, sliced into rings

Melted Westgold butter for brushing

Fresh herbs to sprinkle

Method

Heat a frypan on high, add the oil and brown the beef on both sides. Remove the beef and place in a casserole dish or slow cooker. 

Add the butter to the frypan, then add the onions, garlic, red pepper and spices and cook on a medium heat until lightly browned. 

Add the stock and tomatoes season and bring to the boil. 

Tip over the browned meat, cover and cook in a slow cooker (or oven at 140°C) for 6-8 hours until very tender. Add the pumpkin fingers for the last hour of the cooking time.   

The sauce should be thick enough so your tortillas won’t be soggy. You can use 1-2 Tbsp cornflour loosened with a little water to thicken the sauce if necessary. Set aside to cool. 

When cool enough to handle, shred the meat and mix back into the sauce and pumpkin. 

Preheat the oven to 180°C. 

Spread out 10 tortilla on the bench, add the meat and pumpkin mixture and roll up tightly. Place the tortillas in a buttered oven proof dish. 

Brush the tops with melted butter.  Sprinkle over the red onion rings and grated cheese. Bake for 25 mins until crispy around the edges and warmed through. 

Sprinkle with fresh herbs and serve with fresh tomato salsa if desired.