Recipes

Pulled Brisket Chilli

Recipe submitted by: Aimee Mendoza

Recipe courtesy of: Jamie Oliver

A delicious chilli recipe with an awesome twist, just in time for the chilly Autumn weather!
 
cook 10 minutes
cook 5 hours
cook

What's in it

Ingredients

1.5kg beef brisket
• 1 large cinnamon stick
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 heaped tablespoon dried oregano
• 2 fresh bay leaves
• 2 red peppers
• 2 yellow peppers
• 2 x 400g tins chopped tomatoes
• 400ml organic beef stock
• 3–4 red chillies, 2 deseeded and sliced
• 2 red onions, finely sliced
red wine vinegar
• ½ a bunch of fresh coriander, leaves picked and chopped

for the guacamole
• 6 perfectly ripe avocados
• 1 bunch of fresh coriander, leaves torn
• 1 small red onion, peeled and finely grated
• Juice of 4–5 limes
• 4 perfectly ripe tomatoes (different colors if you can), roughly chopped
• 1–2 fresh red chillies, deseeded

to serve
• soft tortillas
• Greek-style yoghurt

How to cook it

Directions

  • Place the beef on a board and score all over on one side.
  • Bash the cinnamon, cumin, paprika and oregano in a pestle and mortar then rub all over the meat, pushing and rubbing it into the cuts.
  • Season well with salt and pepper, drizzle over a little olive oil and brown the brisket all over in a large pan over a high heat.
  • Place the bay leaves, peppers, tomatoes and stock into a large pot and bring to the boil.
  • Add the chili and onion to the pan with the brisket, cook for 5 minutes, or until browned all over.
  • Transfer the lot to the large pot, cover, and leave to simmer for 4 to 4½ hours, or until the meat is falling apart.
  • Use 2 forks to gently break, shred and pull the meat apart. Remove the bay, add a little vinegar to taste, add the coriander and adjust the seasoning, if needed.
  • For the guacamole, squeeze the avocado flesh into a bowl with the coriander, red onion and lime juice.
  • Season, then scrunch in the tomatoes, picking out any large bits of skin.
  • Finely grate in the chili flesh, mix well and adjust the seasoning.
  • Serve with the chilli, tortillas, yogurt and a fresh green salad, if you like.

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