Chipotle Chilli Brisket

1kg Meat Box Diced Brisket
1 large onion
3 garlic cloves, crushed
2 celery stalks
1 tbsp paprika
1 tbsp ground cumin
1 tsp ground coriander
50g chipotle peppers, chopped (see notes)
1 can chopped tomatoes
2 cups beef stock
1 tsp sugar
1 can black beans, drained and rinsed
1 cup frozen corn
1. Brown diced brisket in a drizzle of oil over high heat until evenly brown on all sides. We used a cast-iron casserole dish but this can be done in a frypan and transferred to a slow cooker
2. Add finely diced onion, celery and garlic. Saute for a couple of minutes
3. Add the paprika, cumin and coriander
4. Add the finely chopped chipotle peppers and canned tomatoes, stir well
5. Add beef stock and sugar, season with a small pinch of salt
6. Cover with a lid and bake at 170C for 3 hours or until beef is tender and falls apart with push with a spoon. At this point, you could transfer to a slow cooker and cook for 8 hours on low or 6 hours on high
7. In the final half-hour of cooking stir through the beans and corn.
8. Serve with rice or use as a base for nachos, a filling for enchiladas or tacos
Notes – The chipotle peppers we used are readily available in the Mexican or international section of the supermarket. They come in a small 100g can. We used half a can for chili with medium heat. You can use the whole can for a spicy chilli or alternatively if you cannot find or want a mild version just use a tablespoon or two of your favourite chipotle hot sauce

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