Chilli beef brisket loaded nachos

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Now here is a feast that is fit for a Friday, Saturday, Sunday… or any day for that matter! Beef brisket is my favourite cut to use for a chilli as it holds the flavours of the spices amazingly well and slow cooks like a dream so you are left with a melt in your mouth chilli. I have kept the chilli recipe as simple as possible so it will be perfect served with a range of things from nachos to rice but feel free to use it as a base and add in extra vegetables or beans. Play around with your choice of chillies; I used ancho and chipotle morita to add a kick of heat whilst also adding a wonderful smokiness. If you prefer your chillies a touch milder then use whatever chillies suit you.

Ingredients- serves 4
2 tbsp vegetable oil
1 beef brisket- approx. 500g
1 red onion- finely chopped
2 garlic cloves- crushed
1 tbsp each of ground cumin, coriander and oregano
1/2 tbsp each of paprika and cayenne pepper
Dried chillies such as chipotle morita and ancho
400ml hot beef stock
400ml passata
Salt and pepper

For the nachos
Lightly salted tortilla chips
Salsa, guacamole and soured cream
Fresh jalapenos
Cheddar or Monterey Jack cheese as much as you dare!
Fresh coriander

1. Preheat the oven to 150c/ 130 fan. Choose a large, lidded, heavy based casserole dish and heat half of the oil over a medium- high heat. Season the brisket and brown it on all sides before removing from the pan. Drain off any excess fat and add a little more vegetable oil. Lower the heat and fry the onion and garlic together for a few minutes until softened.

2. Sprinkle in the spices and herbs and stir well to combine with the onion and garlic. Cook for an additional minute or two. Pour in a splash of the beef stock to remove any pieces of onion that may have caught to the pan slightly. Add the remaining stock and passata along with the dried chillies; bring to a simmer and add the brisket back to the pan. Pop the pan into the oven and cook for around 3-4 hours or until the brisket is meltingly tender. If the chilli looks like there is still a lot of liquid you can either remove the lid and continue to cook it or put it on the hob and simmer to reduce and thicken.

3. When ready to assemble the nachos, simply use two forks to pull the brisket apart. Take an ovenproof dish and layer with tortilla chips, salsa and some sliced fresh jalapenos. Sprinkle a little cheese before repeating. Add the chilli on top of the seond layer of nachos, add more cheese and bake in the oven for 10-15 minutes at 200c/ 180 fan until the cheese is bubbling and melted. Finish with a handful of freshly chopped coriander and some more fresh jalapeno.

Chilli beef brisket nachos- ultimate comfort food perfect for a quiet night in or a party!

 

Smoky chilli, tequila and lime brisket

Smoky chilli, tequila and lime is a classic Mexican combination which have been brought together in this wonderfully full and deep flavoured chilli. The key to this is to cook the brisket for a longer time on a low heat to give it chance to develop the spice levels. I have used a combination of ancho and arbol chillies as the ancho brings a gentle smokiness and the arbol adds a bit of fire! Stock up on these beauties over at http://spicemountain.co.uk.

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Ingredients- serves 4
600g (approx) beef brisket
Glug of vegetable oil
1 onion- chopped
2 garlic cloves- finely chopped or grated
2 tsps of the following spices: ground cumin, ground coriander, smoked paprika, cayenne
30ml tequila
1 lime
2 tins of chopped tomatoes
400ml beef stock
2 large dried ancho chillies
2 dried or fresh arbol chillies (optional)

1. Start by preheating the oven to 170c/ 150 fan. Take a deep casserole that will by large enough to fit the brisket and add a splash of oil. Brown off the brisket on each side over a medium/ high heat before removing and setting aside.

2. Pop in the onion and garlic and cook on a medium heat until softening but not turning golden. Next up go the spices, stir well to coat the onion and cook for a further minute to help release their flavours. Add the tequila and juice from one lime and reduce by half; this will also deglaze the bottom of the pan. The tequila adds a bit of bite but if you prefer you could also use a light beer.

3. Add the chillies, stock and tomatoes and return the brisket to the pan and bring to a simmer. I leave it for a few minutes on the hob bubbling away before placing in the oven for 2- 2 1/2 hours. Check it for time to time and add a splash of stock if needed so it doesn’t try out. The chilli should be rich, dark and unctuous when it is ready and the meat should fall apart. Serve with rice or filled in tacos and dig in!

Smoky chilli, tequila and lime brisket- a taste of Mexico in the comfort of your own home!