Spicy Beef Brisket Tacos with Honey Chipotle Sauce

The rich and bold flavours of slow-cooked beef brisket, a fiery kick of spicy seasonings, and the irresistible sweetness of our honey chipotle sauce, all wrapped in soft tortillas for a family feast worth sharing!


Prep time:15 minutes
Cook time:7 hours 30 minutes
Servings:20 tacos


  • 1.5 kg beef brisket
  • 1 tbsp olive oil
  • 1 brown onion
  • 5 garlic cloves
  • 400 g diced tomatoes
  • 1 cup pineapple juice
  • 1 cup Bee Bold Tea Tree Honey
  • 1 cup tomato sauce
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp sweet paprika
  • 1/2 tbsp ground cumin
  • 1 tbsp cayenne chilli powder
  • 1/2 litre beef stock
Honey Chipotle Sauce
  • 1 cup whole egg mayonnaise
  • 1 tbsp sour cream
  • 2 tbsp sriracha
  • 1 tbsp Bee Bold Tea Tree Honey
  • 2 tsp garlic powder
  • 1/2 tbsp apple cider vinegar
  • 1 tsp salt
  • 20 mini taco tortillas
  • 1/4 cabbage (thinly sliced)
  • 2-3 red chillies (thinly sliced)
  • Pickled red onion
  • 3 limes
  • Coriander


  • 2 hours before cooking, remove the beef brisket from the fridge and generously season the outside with salt and allow to rest.
  • Preheat the oven to 160°C.
  • Heat a large heavy base saucepan or casserole dish over high heat. Add the olive oil and brisket to the pan and cook for a few minutes on either side until it is slightly caramelised.
  • Remove the brisket and set it aside. Add the onion and garlic to the same pan and saute on medium heat until the onions are soft and transparent.
  • Add brisket back to the pan and add the diced tomatoes, pineapple juice, honey, tomato sauce, Worcestershire sauce, sweet paprika, ground cumin, cayenne chilli powder, and beef stock. Lightly mix the ingredients and ensure the brisket is at least ⅔ submerged.
  • Place the dish in the oven with the lid on for 7 hours. Check every 1-2 hours to check liquid levels to ensure the meat does not dry out.
  • While the meat is cooking, make the honey chipotle sauce. Add the mayonnaise, sour cream, sriracha, honey, garlic powder, apple cider vinegar, and salt in a bowl and mix until well combined. Place into the fridge for later.
  • Remove the brisket from the oven and use two forks to gently pull the meat apart. It should fall apart with minimal effort. Once the meat has been pulled place it back in the oven for a further 30 minutes with the lid off to allow the edges to crisp up and caramelise.
  • Assemble tacos with thinly sliced cabbage, spicy beef brisket, pickled red onion, sliced chillies, a drizzle of honey chipotle sauce, and top with coriander and a squeeze of lime juice.


Calories: 381 kcalCarbohydrates: 38 gProtein: 20 gFat: 17 gSaturated Fat: 4 gPolyunsaturated Fat: 6 gMonounsaturated Fat: 6 gTrans Fat: 0.02 gCholesterol: 52 mgSodium: 670 mgPotassium: 547 mgFiber: 3 gSugar: 20 gVitamin A: 463 IUVitamin C: 19 mgCalcium: 79 mgIron: 4 mg