Brisket Chilli

Charmaine Lu -
  • 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