• Remove thick chunks of fat from the brisket. Then, In a bowl, mix the rub ingredients until well combined. Rub the spice mix over the brisket until it is fully coated.
• Place a roasting pan over high heat and drizzle 2 tbsp of olive oil into the pan. Place the brisket into the hot pan, and drizzle a further 1 to 2 tbsp of olive over the top. Sear the beef on all sides until coloured—around 30 to 45 seconds per side. Then set aside.
• Using the same pan over medium heat, add 2 chopped onions, 4 finely chopped garlic cloves, 1 tbsp brown sugar, along with 6 bay leaves and 2 tbsp of tomato puree. Stir until the onions become caramelised.
• Next, add a 250-300ml bottle or can of your favourite beer to deglaze the pan, then continue stirring until the liquid begins to boil.
• Once boiling, carefully lift the brisket and place it in the centre of the pan. Then pour 500ml of beef stock around the edges of the brisket and bring to a boil.
• Once boiled, tightly cover the pan with aluminium foil and place the brisket into a preheated oven at 140°C (285°F) for 4 ½ to 5 hrs. Baste the top of the brisket with pan juices every hour to keep it well-flavoured.
• Once cooked, test if the brisket pulls apart by using two forks. If the meat doesn't pull apart easily, then cover the pan with aluminium foil and cook for a further 30 minutes to 1 hour.
• Once done, Cover the beef brisket with foil and allow it to rest for 20-30 minutes before fully pulling the meat apart.

Gravy (optional)

• Add 1 tbsp of apple cider vinegar to the roasting pan and stir to combine. Place the pan over low heat and let it reduce while the brisket is resting.
• Pour the sauce into a large bowl together with the beef brisket. Stir the gravy through the meat until well combined.
• Heat the mini tortillas in the microwave for 30 seconds and serve with the pulled beef brisket and your favourite toppings.