Slow Cooker Chilli Beef Brisket

Community Recipe: 7 Hour Slow Cooked Beef Brisket Chilli

This Community Recipe was uploaded by the user 0zza14.

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First recipe in ages, and what a belter. The most succulent, tender chilli con carne you'll ever eat. So much better than mince!

Ingredients

2 red onions
1 tsp cumin
2 tsp smoked paprika
2 peppers (red/yellow)
1 kg beef brisket
2 tsp oregano
1 cinnamon stick
2 cans chopped tomatoes
1 red chilli
1 large bunch corriander
1 tin kidney beans
1 lemon
1 green chilli

Step 1

Score Meat And Marinate

Score your beef brisket joint on each side in a criss-cross, then add to a hot pan with no oil and brown/seal on all sides. While this is cooking, add the paprika, cumin, oregano and cinnamon, along with the zest and juice of the lemon into a large casserole pan. Add a large pinch of salt and pepper, and mix to form a dark paste. Once the meat is sealed, add it into the paste, and massage the paste into the scores of the meat.

Step 2

Build The Sauce

Roughly chop up the 2 red onions, the 2 peppers, and half of each of the Chillis, and throw them in the pan. Add in the 2 cans of chopped tomatoes, and half a can of water. Place the lid on top, and put into an oven at 170C for 6-7 hours. Check on the mixture once of twice, stirring occasionally and add a little bit of water if it starts to dry out.

Step 3

Add In Corriander And Kidney Beans

About 15 mins before the end of cooking, add in the roughly chopped corriander (stalks should be finely chopped) and the can of kidney beans, without their liquid.

Step 4

Serve Up And Enjoy

Take out the oven, and using 2 forks, gently pull apart the beef brisket. Give a final stir through, top with some leftover corriander, and serve with rice, sour cream, guacamole, salsa and lime wedges. Incredible.

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