'Not so Chilli' Con Carne
Ingredients
- 1.5 kg beef brisket
- 1 TBSP cumin
- 1 TBSP paprika
- 1 TBSP dried oregano
- 1 tsp ground coriander
- 1 tsp salt
- olive oil For browning
- 1 red onion sliced
- 4 cloves garlic minced
- 2 TBSP tomato paste
- 1 bunch coriander leaves picked, stems finely chopped
- 2 bay leaves
- 1 stick cinnamon
- 1 rind of a lemon
- 2 red capsicums thickly sliced
- 800 grams diced tomatoes
- 500 ml beef bone broth
Optional
- 1 tin kidney beans, black beans or cannellini beans (drained and rinsed)
- 1 TBSP cell squared liver or organ powder
Guacamole
- 2 ripe avocados mashed
- 1 lime juice and zest
- reserved coriander leaves
- salt and pepper to taste
to serve:
- brothy rice
- wraps
- tortilla chips
- corn
- jalapeno sliced (for adults!)
Instructions
Oven
- Preheat oven to 130°C (fan-forced).
- Mix the cumin, paprika, oregano, coriander, and salt. Score the fat side of the brisket and rub the spice mix all over.
- Heat olive oil in a large oven-safe pot. Brown the brisket on both sides, then transfer to a plate to rest.
- In the same pot, add capsicum, red onion, and garlic. Sauté until softened and slightly caramelised.
- Stir in tomato paste and cook for 30 seconds.
- Add diced tomatoes, bone broth, lemon rind, bay leaves, cinnamon stick, and coriander stems, and bean/organ powder if using. Stir to combine.
- Nestle the brisket (and its juices) back into the pot. Cover and cook in the oven for 6 hours, or until fall-apart tender.
- Shred the brisket into the sauce and stir through.
Slow Cooker Method
- Rub and brown the brisket as above, then transfer to slow cooker.
- Sauté capsicum, onion, and garlic in a pan, add tomato paste and cook 30 seconds, then add to slow cooker.
- Add remaining ingredients (tomatoes, broth, lemon rind, bay leaves, cinnamon, coriander stems and beans/organ powder if using).
- Cook on LOW for 8–9 hours or HIGH for 4–5 hours, until tender enough to shred.
- Shred brisket into the sauce and stir.
Guacamole Instructions
- Mash avocados with lime zest and juice, coriander leaves, and a pinch of salt and pepper. Adjust to taste.
Tried this recipe?Let us know how it was!