Jamie Magazine
By Jamie Oliver
Pulled brisket chilli
4 hrs 55 mins
Not Too Tricky
serves 20 to 25
About the recipe
For me, the joy of a good chilli isn’t using mince. I want the texture of slow-cooked, pulled beef brisket.
Recipe From
Ingredients
1.5kg beef brisket
1 large stick of cinnamon
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 heaped tablespoon dried oregano
olive oil
2 fresh bay leaves
2 red peppers
2 yellow peppers
2 x 400g tins of plum tomatoes
400ml organic beef stock
3-4 fresh red chillies
2 red onions
½ a bunch of fresh coriander
red wine vinegar
soft tortillas
Greek-style yoghurt
GUACAMOLE
6 ripe avocados
1 bunch of fresh coriander
1 small red onion
4-5 limes
4 ripe mixed-colour tomatoes
1-2 fresh red chillies
Method
- Place the beef on a board and lightly score one side.
- Bash the cinnamon, cumin, paprika and oregano in pestle and mortar, then rub into the cuts in the beef. Season well with sea salt and black pepper, drizzle over a little oil and brown the brisket well in a large pan over a high heat.
- Place the bay leaves, whole peppers, plum tomatoes (breaking them up with the back of a spoon as you go), and the stock in a large pot and bring to the boil.
- Meanwhile, deseed half the chillies, then finely slice them all. Peel and finely slice the onions, then pick and finely chop the coriander.
- Add the chilli and onion to the pan with the brisket, cook for 5 minutes, then transfer the lot to the large pot, cover, and leave to simmer for 4 to 4½ hours, or until beautifully tender, stirring occasionally and adding splashes of water to loosen, if needed.
- Gently pull the beef apart using 2 forks. Remove the bay, add a little vinegar to taste, scatter over the coriander and adjust the seasoning to taste.
- For the guacamole, squeeze the avocado flesh into a bowl, discarding the skin and stones. Pick and roughly tear in the coriander leaves, peel and finely gate in the red onion, and squeeze in the lime juice.
- Have a taste, then tweak with more salt, pepper or lime juice, if needed. Roughly chop then scrunch in the tomatoes, picking out any large bits of skin.
- Deseed and finely grate in the chilli flesh and mix well. Serve with the chilli, tortillas and dollops of yoghurt. Delicious served with a fresh green salad on the side, too.
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