Chilli Brisket




Ingredients

1.5 – 2 kg Brisket

3 tins chopped Tomatoes

1 beef stock cube (300ml water)

2 red peppers

2 tins drained chick peas

4 brown onions

2 Table spoon Bedford Banger BBQ

Tom Puree

15g Chipotle powder

15g Chilli powder

15 g Cumin powder

Stick of cinnamon

Salt & pepper to your liking

Method

Cut the brisket into chunks & fry in a heavy based casserole dish, Fry in small batches so you don’t over crowd the pan

Remove & add the chopped onion. I would leave in big chunks. Fry on a gentle heat for 10 mins then add the red peppers & fry for a further 5 mins

Add the spices & tom puree & fry gently for 1 min. Add the chopped tomatoes & beef stock with water and bring up to temperature. Add  your salt & pepper then place in the oven at 130 deg C for 5 – 6 hours, checking & stirring every 45 mins.

Add the BBQ sauce and chick peas an hour from the end.

Optional

Add 1 whole Scotch bonnet but make 4 slits in it to let the flavour out.

Serve with tortillas or fluffy rice

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