Chipotle beef, kale, red pepper & lime tortilla wraps

Preperation Time

20 minutes

Cook Time

2 hours

Recipe Ingredients

  • 1 kg piece corned silverside (corned beef)


serves 4

  1. Preheat oven to 160°C or 140°C fan forced. Rinse the corned silverside in cold water to remove any surface brine. Place the corned silverside in a large heavy based pot, large enough for the meat to be completely submersed in water. Cover the silverside with cold water.
  2. Place over a low heat and bring to just a simmer. Drain well. Transfer beef to a wire rack sitting over a large roasting dish, face silverside fat side up. Pour 3 cups (750ml) water in base of the dish.
  3. Combine the honey, paprika, cumin and chipotle. Brush half the glaze over the silverside. Cover entire dish with a layer of foil. Bake in preheated oven for 1 ½- 2 hours, or until tender, a fork should easily penetrate the centre of the meat.
  4. Preheat grill on high. Remove foil and brush remaining glaze over silverside. Grill for 3 minutes or until glaze is caramelised. Set aside to rest for 5 minutes before slicing.
  5. Meanwhile, combine the kale, capsicum and onion. Add the lime juice and olive oil, gently toss to combine. Season with sea salt and freshly ground black pepper.
  6. Thinly slice silverside. Serve in the grilled tortillas with the avocado, kale salad and a dollop of yoghurt and fresh chilli to taste.


  • Tortillas can be either char grilled, or heated in a hot dry pan until warmed through and slightly crisp.
  • Placing water in the bottom of the tray prevents the glaze from burning, and helps keep the meat moist.
  • If unable to find chipotle peppers in adobe sauce, you can substitute with 1-2 teaspoons chipotle or hot chilli sauce.