Brisket Chilli Con Carne
This is a beautiful slow-cook recipe that makes you feel warm and homely.
Ingredients
- 1kg beef brisket
- 1½ tsp cinnamon
- ½ tsp ground cumin
- 1 tsp ancho chilli powder
- 1 tbsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp cayenne pepper
- 2 tbsp olive oil
- 500ml beef stock
- 1 onion, finely sliced
- 2 garlic cloves, crushed
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 tsp Chipotle Tabasco sauce
- 1 tsp dried oregano
- 1 x 400g tin tomatoes
- 2 tbsp tomato purée
- 1 x 400g tin kidney beans
- 1 tbsp red wine vinegar
- 1 chilli, finely diced
- 2 bay leaves
- rice or totillla wraps, to serve
Method
- Score the brisket lightly and rub with the cinnamon, cumin, ancho chilli, paprika, cayenne pepper, olive oil and seasoning.
- In a large frying pan, fry quickly until the brisket is browned all over. Deglaze the pan by adding a little stock and scrapping the bottom of the pan. Set this liquid aside and add a little more oil. Fry the onions, garlic and peppers.
- Add the remaining ingredients and cook on low for 4-5 hours or until the brisket is tender. For a delicious smoky finish, take the joint of beef out of the tray and lay on the hottest part of the BBQ. Cook undisturbed for 1 minute. Carefully turn the meat and continue to cook for a further 4-5 minutes, turning occasionally to ensure an even colour. Remove from the BBQ and allow to rest for 4-5 minutes in the roasting tray.
- The meat can now be shredded with two forks. Serve with rice or in tortilla wraps with salsa and guacamole.
Tip: don’t try and BBQ the meat if it starts to fall apart when you pick it up! The BBQ will add a great smoky flavour, but either way the meat will be meltingly tender!
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot
