Recipe submitted by: Dani Gurrie
Recipe courtesy of: Jamie Oliver
What's in it
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
• soft tortillas
• Greek-style yoghurt
How to cook it
- 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.