PULLED BRISKET CHILLI
For me, the joy of a good chilli isn't mince - I want texture. As for guacamole, don't buy smooth pre-made stuff - the authentic stuff is hand-scrunched. You can also eat it with tacos, fajitas, fish... the options are endless.
Provided by Jamie Oliver
Categories Mains Jamie Magazine Beef One-pan recipes Stew Mexican
Time 4h55m
Yield 20 to 25
Number Of Ingredients 24
Steps:
- 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.
Nutrition Facts : Calories 438 calories, Fat 22.4 g fat, SaturatedFat 9 g saturated fat, Protein 23.5 g protein, Carbohydrate 33.3 g carbohydrate, Sugar 8.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre
BEEF BRISKET CHILI
My son and I concocted this beef brisket chili for a chili cook-off at his work. He proudly came home with a first-place ribbon! -Marie Hattrup, Sonoma, California
Provided by Taste of Home
Categories Lunch
Time 3h45m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven, brown beef and onion in oil in batches; drain. Stir in the beans, kielbasa, salsa, tomatoes, tomato sauce, chiles, garlic and seasonings. , Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender. Just before serving, stir in lemon juice and zest. If desired, top with cheddar cheese and sliced green onions.
Nutrition Facts : Calories 404 calories, Fat 19g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 1309mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 6g fiber), Protein 32g protein.
BRISKET CHILI
Brisket chili is a comforting, hearty meal perfect for using up leftover beef brisket in a cozy chili filled with beans, peppers and corn in a thick and chunky tomato base.
Provided by Gina Matsoukas
Categories Main Dishes
Time 1h15m
Number Of Ingredients 17
Steps:
- Place oil in a large heavy bottomed pot or Dutch oven over medium heat.
- Add onions and sauté until softened, about 5 minutes.
- Add peppers and garlic and cook for another 2 minutes, stirring so garlic doesn't burn.
- Add the leftover brisket and spices to the pot. Stir to combine and cook for 1 minutes until fragrant.
- Add coffee to the pot if using and scrape any browned bits from the bottom of the pan using a wooden spatula or spoon.
- Add the tomatoes, green chiles and beans to the pot. Stir to combine and bring to a simmer uncovered.
- Once simmering, cover and cook for a minimum of 45 minutes up to 1 1/2 hours).
- Uncover, add the corn, stir and simmer an additional 10 minutes.
- Season to taste with more salt and pepper if needed.
- Serve with garnishes of your choice. (*see note)
Nutrition Facts : Calories 489 calories, Carbohydrate 57 grams carbohydrates, Cholesterol 69 milligrams cholesterol, Fat 14 grams fat, Fiber 17 grams fiber, Protein 38 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1155 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
BRISKET CHILE
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Saute onions, garlic, and peppers until tender in canola oil with salt in an 8-quart cast enamel pan over medium-high heat. Add spices and cook for 1 more minute. Add meat and tomatoes, lower the heat to medium or medium-low and simmer for 2 hours. Remove from heat and add cilantro.
- Serve in soup bowls and top with sour cream and cheddar cheese for garnish.
SIMPLY THE EASIEST BEEF BRISKET
Simply the best and easiest beef brisket there is. Great recipe to make the day before and reheat to serve.
Provided by PMARRIE
Categories Main Dish Recipes Roast Recipes
Time 4h10m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the roast. Cover the dish tightly with aluminum foil.
- Bake for 3 hours in the preheated oven. Remove the aluminum foil, and bake for an additional 30 minutes. Let the brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 32.1 g, Cholesterol 92.1 mg, Fat 31 g, Fiber 0.4 g, Protein 23.7 g, SaturatedFat 12.1 g, Sodium 142.2 mg, Sugar 28 g
TEXAS BEEF BRISKET CHILI
This is a great recipe on the cover of Bon Appetit, October 2008. The family had requested this after seeing the magazine lying around. I used 1 tsp ancho powder for each pepper used. Plus instead of brisket, I purchased sirlion steak at a cheaper price on sale. Replaced the squash with potatoes, as my family would prefer potaoes. Also used a regular pale beer. Make one day ahead so the flavours have time to meld. Served with toasted garlic parm cheese bread.
Provided by Kit..ty Of Canada
Categories One Dish Meal
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- For chili:.
- Place chiles in medium bowl. Pour enough boiling water over to cover. Soak until chiles soften, at least 30 minutes and up to 4 hours.
- Preheat oven to 350°F Sauté bacon in heavy large oven-proof pot over medium-high heat until beginning to brown. Add onions. Reduce heat to medium; cover and cook until tender, about 5 minutes. Sprinkle beef all over with coarse salt and pepper. Add to pot; stir to coat. Set aside.
- Drain chiles, reserving soaking liquid. Place chiles in blender. Add 1 cup soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander, and 1 1/2 teaspoons coarse salt; blend to puree, adding more soaking liquid by 1/4 cupfuls if very thick. Pour puree over brisket in pot. Add tomatoes with juices, beer, green chiles, and cilantro stems. Stir to coat evenly.
- Bring chili to simmer. Cover and place in oven. Cook 2 hours. Uncover and cook until beef is almost tender, about 1 hour. Add squash; stir to coat. Roast uncovered until beef and squash are tender, adding more soaking liquid if needed to keep meat covered, about 45 minutes longer. Season chili to taste with salt and pepper. Tilt pot and spoon off any fat from surface of sauce. DO AHEAD: Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled.
- Garnishes:.
- Set out garnishes in separate dishes. Rewarm chili over low heat. Ladle chili into bowls and serve.
Nutrition Facts : Calories 1119.3, Fat 86.5, SaturatedFat 33.7, Cholesterol 221.4, Sodium 1149.7, Carbohydrate 27.9, Fiber 6.1, Sugar 4.8, Protein 54.5
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- Place chiles in medium bowl. Pour enough boiling water over to cover. Soak until chiles soften, at least 30 minutes and up to 4 hours.
- Preheat oven to 350°F. Sauté bacon in heavy large ovenproof pot over medium-high heat until beginning to brown. Add onions. Reduce heat to medium; cover and cook until tender, about 5 minutes. Sprinkle beef all over with coarse salt and pepper. Add to pot; stir to coat. Set aside.
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