Smoky Brisket with Avocado-Orange Salad, Avocado Rice and Tortilla Chips

Ingredients

• 2 tbsp olive oil
• 2 kg beef brisket, trimmed
• 2 Spanish onions, thinly sliced
• 2 garlic cloves, finely chopped
• 1 tbsp smoked paprika
• 2 tbsp ground cumin
• 2 tbsp ground chipotle (or to taste)
• 2 cups beef stock
• ½ cup good quality smoky barbecue sauce
• Juice of 1 orange
• 1 tbsp red wine or Sherry vinegar
• Tortilla chips, crumbled feta, coriander sprigs and lime wedges, to serve
• Juice of 2 limes
• 1 garlic clove, finely chopped
• ¼ cup olive oil
• 4 cups cooked brown rice
• 2 ripe Hass avocados, halved, stones removed, flesh scooped out and diced
• 2 spring onions, thinly sliced
• ½ cup coriander, coarsely chopped
• 2 ripe Hass avocados, cut into wedges
• 2 oranges, peeled, pith removed, sliced into rounds
• ½ small Spanish onion, thinly sliced into rings
• 2 ½ tbsp extra-virgin olive oil
• Juice of ½ orange and ½ lime
• 1 ½ tbsp sherry vinegar or red wine vinegar