· 800g Beef Brisket

· BOHNS Rump Rub

· BBQ Sauce

· 200g tortilla chips

· 120g grated cheddar cheese

· 1 large ripe tomato, finely chopped

· 1 large ripe avocado, finely chopped

· ½ red onion, finely chopped

· Handful of coriander, coarsely chopped

· 2 tbsp lime juice

· 80g sour cream

· 6 radishes, thinly sliced

· 400ml beef stock

1 - Preheat oven to 120C. Allow the brisket to get up to room temperature for an hour before hand. Lightly season and coat the brisket all over with BOHNS Rump Rub and don't forget to season the sides too.

2 - Place the brisket on a wire rack inside a roasting tray and pour the beef stock around the outside. Cover the whole tray with aluminium foil to prevent any moisture escaping. Place in the oven to cook slowly for 3-4 hours, occasionally checking that the liquid hasn’t evaporated. Add some water if it looks low. A good rule of thumb for working out how long a brisket will take to cook is 1 hour and 15 minutes per LB (0.45kg) of brisket at 120°C.

3 - The most accurate way is to use a meat probe. You can leave a digital meat probe in the brisket throughout the cook. The ideal internal temperature for pulling brisket is between 96°C - 98°C

4 - When the internal temperature reaches between 96°C - 98°C, use 2 forks to coarsely shred the beef. Add BBQ sauce to cover the beef as desired.

5 - Arrange the tortilla chips in a large baking tray. Spoon over beef mixture. Sprinkle with cheddar and bake for 12-15 mins or until the cheddar melts and beef is heated through.

6 - Meanwhile, combine the tomato, avocado, onion, coriander and lime juice in a small bowl.

5. Top the beef nachos with sour cream and sprinkle with the avocado mixture and radish.