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
15g Chipotle powder
15g Chilli powder
15 g Cumin powder
Stick of cinnamon
Salt & pepper to your liking
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.
Add 1 whole Scotch bonnet but make 4 slits in it to let the flavour out.
Serve with tortillas or fluffy rice