GREEN DISH || Chilli Beef Brisket
- 1.5 kg beef brisket
- 1 large stick of cinnamon
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 heaped tablespoon dried oregano
- olive oil
- 2 fresh bay leaves
- 2 red peppers
- 2 yellow peppers
- 2 x 400 g tins of plum tomatoes
- 400 ml organic beef stock
- 3-4 fresh red chillies
- 2 red onions
- ½ a bunch of fresh coriander
- red wine vinegar
- Greek-style yoghurt
- 6 ripe avocados
- 1 bunch of fresh coriander
- 1 small red onion
- 4-5 limes
- 4 ripe mixed colour tomatoes
- 1-2 fresh red chillies
LETS GET COOKING!
- Place the beef on a board and lightly score one side.
- Bash the cinnamon, cumin, paprika and oregano in pestle and mortar, then rub into the cuts in the beef. Season well with sea salt and black pepper, drizzle over a little oil and brown the brisket well in a large pan over a high heat.
- Place the bay leaves, whole peppers, plum tomatoes (breaking them up with the back of a spoon as you go), and the stock in a large pot and bring to the boil.
- Meanwhile, deseed half the chillies, then finely slice them all. Peel and finely slice the onions, then pick and finely chop the coriander.
- 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 to 4½ hours, or until beautifully tender, stirring occasionally and adding splashes of water to loosen, if needed.
- Gently pull the beef apart using 2 forks. Remove the bay, add a little vinegar to taste, scatter over the coriander and adjust the seasoning to taste.
- For the guacamole, squeeze the avocado flesh into a bowl, discarding the skin and stones. Pick and roughly tear in the coriander leaves, peel and finely gate in the red onion, and squeeze in the lime juice.
- Have a taste, then tweak with more salt, pepper or lime juice, if needed. Roughly chop then scrunch in the tomatoes, picking out any large bits of skin.
- Deseed and finely grate in the chilli flesh and mix well. Serve with the chilli, tortillas and dollops of yoghurt. Delicious served with a fresh green salad on the side, too.
TIP: You can freeze any leftovers and save for another day