• Preheat oven to 220°C/200°C fan-forced. • Grate carrot. • Thinly slice brown onion (see ingredients). • Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks. TIP: Cook in batches if your pan is getting crowded.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and onion, stirring, until tender, 2-3 minutes. Add tomato paste and All-American spice blend and cook until fragrant, 1 minute. • Add shredded beef and the water and cook, stirring, until slightly thickened, 4-5 minutes. • Remove from heat, then stir through the butter and season with salt and pepper. TIP: Add a splash of water if the sauce looks dry.

• Arrange tortillas over a lined oven tray. Divide beef mixture among tortillas, spooning it onto one half of each tortilla, then top with Cheddar cheese. • Fold empty half of each tortilla over to enclose filling and press down with a spatula. Brush or spray tortillas with a drizzle of olive oil and season to taste.

• Bake quesadillas until cheese has melted and tortillas are golden, 10-12 minutes. Spoon any overflowing filling and cheese back into quesadillas. TIP: Place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.

• Meanwhile, halve snacking tomatoes. • Drain corn kernels. • In a medium bowl, combine snacking tomatoes, corn kernels, a drizzle of the white wine vinegar and olive oil. Season to taste.

• Divide All-American beef brisket quesadillas between plates. • Top with corn and tomato salsa to serve. Enjoy!