Pulled brisket chilli

Pulled brisket chilli

main courses | serves 20?25

"For me, the joy of a good chilli isn?t mince ? I want texture," says Jamie. "As for the guacamole, don?t buy smooth pre-made stuff ? the authentic stuff is hand-scrunched. You can also eat it with tacos, fajitas, fish? the options are endless."

1. Place the beef on a board and score one side. Bash the cinnamon, cumin, paprika and oregano with a mortar and pestle then rub into the cuts in the beef. Season well, drizzle over a little olive oil and brown the brisket well in a large pan over a high heat.
2. Place the bay leaves, peppers, tomatoes and stock in a large pot and bring to the boil
3. Meanwhile, add the chilli and onion to the pan with the brisket, cook for 5 minutes, then transfer the lot to the large pot, cover, and leave to simmer for 4?4½ hours.
4. Gently pull the beef apart using 2 forks. Remove the bay, add a little vinegar to taste, add the coriander and adjust the seasoning.
5. For the guacamole, put the avocado flesh in a bowl with the coriander, red onion and lime juice. Season, then scrunch in the tomatoes, picking out any large bits of skin. You can also use a food processor if you like. Finely grate in the chilli flesh, mix well and adjust the seasoning. Serve with the chilli, tortillas, yoghurt and a green salad.

Per serving 438 cals, 22.4g fat (9g saturated), 23.5g protein, 33.3g carbs, 8.3g sugars

 

Recipe Jamie Oliver
Photo David Loftus


from Issue 22

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
? bunch coriander, chopped
? Soft tortillas, Greek-style yoghurt and green salad, to serve

Guacamole
? 6 perfectly ripe avocados
? 1 bunch of coriander, leaves torn
? 1 small red onion, finely grated
? Juice of 4?5 limes
? 4 perfectly ripe tomatoes (different colours if you can), roughly chopped
? 1?2 red chillies, deseeded

© 2016 Jamie Magazine Ltd. All rights reserved. Jamie is a registered trade mark of Jamie Oliver Enterprises Limited.