Pulled Beef Brisket Chilli
I’d invited some friends around for a poker night ( which was an example of ambition outstripping ability as none of us really knew how to play!) and wanted to cook something that was easy and could be served with the minimum of fuss.
I thought I’d do a chilli, but use a brisket rather than mince, so the chilli had a bit more texture. I started by seasoning the brisket with salt, pepper, paprika, oregano, cumin and cinnamon , then I seared it in a hot pan and set it aside.
Then I added sliced onions and chilli to the pan and cooked until soft. When that was done I added two tins of chopped tomatoes, a can of kidney beans and some beef stock plus some bay leaves and cinnamon sticks. I brought every thing in the pan to simmer then added the beef back to the pot. Then I whacked the pot into the oven at 120c for six hours.
After cooking I removed the brisket and pulled it apart with two forks, the meat was ridiculously tender!
When then eat was shredded I returned it to the pot a and let all the flours combine for another 30 mins.
Then I served with some steamed rice, although this is just as good as a burrito or taco filling. I used about 1.25 kg of beef brisket in this recipe and was easily enough for eight or maybe ten portions!
Foodies 100
Rowanwood Kitchen 