• Pulled PGI Welsh Beef brisket (code 75369)
• Fried onions and gravy (optional)
• Horseradish mayo

Yorkshire pudding batter:

• 2 large eggs
• 150ml milk
• 65g flour
• Seasoning
• Oil to cook
• Or you can use a packet mix and make up as instructed
  

  Method

• Slow cook the brisket for best results
• Preheat the oven to 200°C / 180°C fan / Gas 6.
• Make the batter – put the flour into a large bowl, make a well in the centre and add the eggs, mix gently, gradually add the milk and seasoning, mix well and beat to incorporate air.
• Leave to stand in fridge for 20 minutes.
• To make the burrito, use a 22cm round tin, pour a little oil into the tin and heat in the oven until very hot.
• Pour enough batter to make a layer of approximately 5cms. Allow to cook for 15-20 minutes.
• When cooked transfer onto chopping board and begin the assemble burrito. Spread a little horseradish mayo onto the wrap, then top with pulled beef and sliced onions. Add a little gravy if required.
• Gently roll into a burrito.