Big Brisket Chilli

Not sure there is anything more comforting than a massive bowl of steaming chilli. Not Chilli Con Carne by the way, that slop is the stuff of nightmares. I am a big fan of beef mince but when it comes to chilli it’s got to be low and slow, thick and unctuous and full of chunky beef.

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Beef tossed with seasoning and about to get into a beer bath

Its a proper Saturday night in recipe that needs to be cooked low and slow and served with either boiled rice or my personal favourite, all over some tortilla chips. Add sour cream, guacamole and salsa for a really indulgent dinner on the sofa paired with a good selection of light beers (i am having mine with the Wiper and True Red Orange)

As usual, I feel the need to put in my disclaimer that this is not “authentic” but it always wins in the taste department as far as I’m concerned.

Get your hands on a decent spiced porter like the above from Moor beer, or if you prefer a smoked German beer works equally as well (easiest to get is German Aecht Schlenkerla Rauchbier Märzen).

Basically, you want to get as much flavour into your brisket as possible.

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Better than any Lush bath bomb

You will need

  • 1kg or so of Brisket (Co-op sell it!)
  • two medium onions
  • 2 tblsp Tomato paste
  • Can of Kidney beans
  • Can of tinned tomatoes
  • 330ml of a good beer
  • One fresh chilli
  • For the seasoning (you won’t need all of it but you can keep the rest for next time)
  • Tsp ground cumin
  • Tsp oregano
  • Tsp garlic powder
  • Tsp smoked paprika
  • Tsp cumin seeds
  • Tsp chilli flakes
  • Tsp cocoa powder
  • Tsp parsley
  • 2 Tsp brown sugar
  • Cinnamon stick
  • Salt and pepper
  • Mix everything but the cinnamon stick together

Method

Chop the brisket into chunks, toss in a couple of tablespoons of the chilli mix and pop into a large bowl. Empty the beer onto it and leave to marinade for as long as possible (overnight is great.

Chop the onions and add them to the pan and sweat. Add in your chopped fresh chilli and cook through a little further, add the tomato paste and cook for a further few minutes.

Add your beef (but retain the beer mixture), stir well and add a few tablespoons of your spice mixture. You have to work by smell here but go easy, you can always add more but you can’t take it out! Let the beef colour a bit then add the beer. Let the liquid reduce by half.

Add cinnamon stick and tomatoes, bring to a rolling boil then put into an oven about 120c for at least 4 hours (i try and go for 6) or chuck it into a slow cooker.

Check it every few hours and give it a stir.

Take it out of the oven after cooking for a few hours and add your kidney beans, you need to add these in alter else they will just disintegrate. Once the beef can be pulled apart and the liquid has reduced to a thick sauce you can remove and shred the beef.

Serve

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