Jamie's Food Team
By Hugo Harrison
8 hrs 20 mins
Not Too Tricky
serves 6
About the recipe
Slow cooking is the secret to the beautiful, tender beef brisket in this incredible chilli con carne. With black beans and frozen veggies for extra bulk, it’s a brilliantly tasty recipe to have in your back pocket all year round!
Recipe From
Ingredients
1kg higher-welfare beef brisket
2 bay leaves
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon chilli powder
1 tablespoon plain flour
olive oil
2 x 400g tins of quality plum tomatoes
1 x 500g bag of frozen soffrito mix
2 x 400g tins of black beans
500ml organic beef stock
Method
- Cut the brisket into 2–3cm chunks.
- Strip the bay leaves into a pestle and mortar, removing their stems. Add the cumin and coriander seeds, chilli powder and a pinch of sea salt, and bash until fine. Muddle in the flour.
- Rub the super-charged seasoned flour all over the beef brisket chunks, making sure they’re well coated.
- Drizzle 1 tablespoon of olive oil into a wide, low-sided pan on a medium heat. Once hot, add the beef and cook for 8 to 10 minutes, or until well browned all over.
- Transfer to your slow cooker*, scraping in all the crispy bits from the bottom of the pan. Scrunch in the tomatoes with your hands, then add the soffrito mix, black beans (juice and all) and beef stock.
- Mix well, cover, then cook on low for 8 to 12 hours, or until tender. Delicious served with soured cream, pickled red onions and fresh coriander.
*Tested in a 6.5-litre slow cooker. All slow cookers are different, so results may vary.
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