Brisket Chilli
Back home
1 min read

Brisket Chilli

Brisket Chilli

Ingredients

Method

  • 1 kg beef brisket
  • 1.5 tsp cinnamon
  • ½ tsp ground cumin
  • 1 tsp each of chilli powder, sweet paprika and cayenne
  • 1 tbsp smoked paprika
  • 2 tbsp olive oil
  • 500ml beef stock
  • 1 sliced onion
  • 2 crushed garlic cloves
  • 1 red and 1 yellow pepper, sliced
  • 1 tsp smoky chilli sauce
  • 1 tsp oregano
  • 400g tin of chopped tomatoes
  • 400g tin of kidney beans
  • 1 tbsp red wine vinegar
  • 2 tbsp tomato puree
  • 2 bay leaves
  • Score the brisket and rub with the chilli powder, cumin, cinnamon, paprika, cayenne pepper, olive oil and salt and pepper. Add to a hot pan and fry to brown all over, then remove from the pan and deglaze with a little stock. Tip the deglazing liquid into a bowl, add some oil to the pan and fry the onions, peppers, and garlic for 5 mins.
  • Add all the remaining ingredients to a slow cooker (or cook in the casserole in the oven at 160C) and cook on medium for 4 hours. Once very tender, shred the meat between two forks, then serve with rice and all your favourite Tex-Mex sides.
4 hrs
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box