Hi,
Am planning a chilli for a family gathering - veg and meat versions. Am confident on the veg one but faltering on the meat side as hardly ever cook it. SO I thought it would be nice to make Jamie O's pulled brisket chilli, where you rub the whole piece of meat and brown it, casserole it then pull apart. BUt now I've found an alternative recipe - below -where you cut the brisket up first. But it goes straight in without browning (??). I thought it might be easier to cook this way but sounds odd to not brown it?
Can anyone advise me on the most foolproof way to proceed? Have the brisket already so am committed to that part!
Thanks
Chilli Con Jamie
Serves 10 ? 12
2kg beef brisket, trimmed and sliced into 2.5 thick pieces across the grain
500ml hot coffee
3 large dried chillies ( ancho, chipotle or poblano )
Olive oil
2 heaped teaspoons ground cumin
2 heaped teaspoons smoked paprika
1 heaped teaspoon dried oregano
2 fresh bay leaves
2 red onions, peeled and diced
3 ? 4 fresh chillies
2 cinnamon sticks
10 cloves of garlic, peeled and finely sliced
Sea salt and freshly ground black pepper
4 x 400g tins chopped tomatoes
3 tablespoons molasses or muscovado sugar
3 red, yellow or orange peppers, deseeded and sliced
2 x 400g tins of beans (kidney, butter or pinto) drained
Optional soured cream to serve.
Trim and slice brisket, discard any fat or silver skin, cut meat against the grain into 2.5 cm pieces
Make coffee and while it?s hot soak the dried chillies in it for a few minutes to let them rehydrate. Meanwhile put your largest casserole type pan on a low heat and add a few lugs of olive oil, the cumin, paprika, oregano, bay leaves and onions. Fry for 10 minutes, until the onions soften. Deseed and chop your fresh chillies. Slice the rehydrated chillies an d add them to the onion mixture along with the chopped fresh chilli, the cinnamon sticks, sliced garlic, a good pinch of salt and pepper and a splash of the chilli infused coffee, the tinned tomatoes and the molasses or sugar. Add the pieces of brisket and another good pinch of salt and pepper, cover with the lid and simmer for around 3 hours, stirring occasionally.
After a few hours use two forks or a potato masher to break up the meat and pull it apart. Once you?ve done this add the sliced pepper and the tinned, drained beans and leave to simmer, stirring occasionally, for 30 minutes with the lid off until the meat is completely falling apart and delicious. Have a taste and season well ? if you require a bit more heat (like I would) this is the time to deseed and chop the rest of your fresh chillies and stir it in. Dollop a big spoonful of soured cream over the chilli if you fancy it, and serve straight away from the pan, with fluffy rice, flatbreads or potatoes and a really nice fresh lemony green salad. Don?t forget multiple cold beers! Enjoy.