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I really can’t recommend this recipe enough. If you like chilli this will take it to complete new level! Slow cooking our brisket with the selected herbs and spices gives it amazing depth of flavour and using it pulled gives the chilli a completely different texture which really works.
Serve with Jalepeno flat breads, rice and sour cream .
• 1kg beef brisket
• 1 large cinnamon stick
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 heaped tbsp dried oregano
• 2 fresh bay leaves
• 2 red peppers
• 2 yellow peppers
• 2 x 400g tins chopped tomatoes
• 400ml beef stock
• 3–4 red chillies, 2 deseeded, sliced
• 2 red onions, finely sliced
• Red wine vinegar
• ½ bunch coriander, chopped
• Soft tortillas, Greek-style yoghurt and green salad, to serve
Guacamole
• 6 perfectly ripe avocados
• 1 bunch of coriander, leaves torn
• 1 small red onion, finely grated
• Juice of 4–5 limes
• 4 perfectly ripe tomatoes (different colours if you can), roughly chopped
• 1–2 red chillies, deseeded
For the flatbreads
• 250g self-raising flour, plus extra for dusting
• 250g yoghurt
• ½ tsp baking powder
• 1 jalapeno chilli, finely sliced
1.Place the beef on a board and score one side. Bash the cinnamon, cumin, paprika and oregano with a mortar and pestle then rub into the cuts in the beef. Season well, drizzle over a little olive oil and brown the brisket well in a large pan over a high heat.
2. Place the bay leaves, peppers, tomatoes and stock in a large pot and bring to the boil
3. Meanwhile, 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 4–4½ hours.
4. Gently pull the beef apart using 2 forks. Remove the bay, add a little vinegar to taste, add the coriander and adjust the seasoning.
5. For the guacamole, put the avocado flesh in a bowl with the coriander, red onion and lime juice. Season, then scrunch in the tomatoes, picking out any large bits of skin. You can also use a food processor if you like. Finely grate in the chilli flesh, mix well and adjust the seasoning. Serve with the chilli, tortillas, yoghurt and a green salad.
6. Meanwhile, make the flatbreads. In a bowl, mix together the flour, yoghurt, baking powder and a good pinch of salt. When it starts coming together, flour your hands and knead the dough on a lightly floured surface. Divide the dough into 4 pieces and roll out into circles about 2mm thick. Scatter over the jalapeno and a pinch of salt and press in. Heat a griddle pan up as too maximum temperature. Add the flatbreads and cook for 2 to 3 minutes, turning once, until golden on both sides.
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