Beef Enchiladas

Preheat the oven to 190ºC.

1 On the stovetop, heat a little canola oil in a heavy-based ovenproof pot over medium heat. 

2 Season the beef brisket with salt and black pepper and place it into the pot. Brown it on all sides until a deep golden colour, then remove the beef from the pot and rub it all over with the spice rub. Return the beef to the pot and add some water to cover about a quarter of the brisket. 

3 Put on the lid and place the pot in the oven for 2½–3 hours, checking the water level every 30 minutes. Top up with a little more water if needed. The beef brisket is cooked when you can pull out the bone and it comes out clean. 

4 When cooked, transfer the beef brisket to a tray to cool slightly. 

5 Return the pot to the stovetop over medium heat and reduce the liquid until thick. While the sauce reduces, shred the beef into a bowl. When thickened, strain the sauce through a sieve into the bowl with the shredded beef. Mix gently and check for seasoning.

6 Reheat the oven to 180ºC. Place a tortilla onto a flat surface. Place a healthy amount of shredded beef in a line in the centre of the tortilla, then roll it up like a pancake to encase the filling completely. Repeat with the remaining tortillas. 

7 Place the rolled tortillas in an ovenproof dish, seam-side down, in a single layer. Spoon over the enchilada sauce, spreading it evenly to cover the tortillas. Mix the cheeses and distribute evenly over the sauce. 

8 Bake for 20–25 minutes on the middle rack of the oven until the cheese has melted and the sauce is bubbling. Garnish with the fresh coriander.