Pulled Beef Chilli

During our visit to Cornucopia at the weekend I was in the mood to cook a chilli and saw a lovely looking piece of Beef Brisket from Snowden Hill and know exactly what recipe to cook!


INGREDIENTS

1.5kg 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


METHOD
1) Bash the cinnamon, cumin, paprika and oregano with a mortar and pestle then rub into the beef. Season well, drizzle over a little olive oil and brown the brisket over a high heat.

2) Place the bay leaves, peppers, tomatoes and stock in a large pan and bring to the boil.

3) Meanwhile, add the chilli and onion to the pan with the brisket, cook for 5 minutes, then transfer  to the pan with the tomatoes, cover, and leave to simmer for 4–4½ hours. Be careful towards the end of the cooking time as the sauce thickens it can catch at the bottom.

4) The beef should be tender enough to pull apart using two forks. Add a little vinegar to taste and adjust the seasoning.
5) Serve with soft bread to mop up all that lovely sauce.