So – the Sun has come back – and what am I cooking Chilli…. hey ho it better be a good one 🙃
I have had a Heartier (was Market Porter) Brisket joint (1.65kg) in the freezer for a couple of months now, and I am fed up of moving it around to get to other stuff – so it’s time has come
I have defrosted it unrolled
trimmed it and it will be the star of my Slow cooked Chilli. Try and get off all the silvery sinew as that is what will stay chewy and no one wants that.
I have a stack of Aldi Veg to use up, peppers, mushrooms, onions, garlic etc I am chopping 6 peeled brown onions, 6 fat crushed cloves of garlic and a sprinkling of chilli flakes (use a fat red chilli, finely sliced if you have one)
In the bottom of a heavy Casserole dish add a splash of olive oil and add the chopped Veg, start to sweat off
then add a teaspoon of cumin, Oregano, paprika, salt, pepper – stir through then add the brisket, chopped into very large chunks and brown off.
add a tin of chopped tomatoes and the tin full of water, I am adding a crushed stock cube and a good shake of Worcestershire sauce too. As a little twist, I am adding 50g of VERY dark chocolate (80%) broken up into small pieces
Give this all a good Stir, then pop into the oven for 2/3 hours at 160 lid on
Slice 3 or 4 bell peppers remove the pot from the oven after about 2 hours, stir through, taste and adjust seasoning if needed
Add the peppers and return to the oven, lid off, for another hour or so.
This should be a thick sticky chilli with the meat falling apart – it smells amazing 😉
I am serving with a big spoonful of Greek Yoghurt and chopped coriander, and a few corn chips for texture
I think you could do this in a slow cooker, but adjust the fluid levels – our slow cooker wasn’t big enough
I have got to say this was just Delicious……