Pulled Brisket Chilli Recipe

This Pulled Brisket Chilli is a tender and smoky recipe, which calls for beef brisket and smoked paprika. It’s the ultimate comfort food recipe, ready in about 5 hours.

Pulled Brisket Chilli Recipe Ingredients

For the Chilli:

• 1.5kg 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 400g tins of plum tomatoes
• 400ml organic beef stock
• 3-4 fresh red chillies
• 2 red onions
• ½ a bunch of fresh coriander
• Red wine vinegar

For the Guacamole:

• 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

For Serving:

• Soft tortillas
• Greek-style yoghurt

How To Make Pulled Brisket Chilli

1. Season and Sear the Brisket: On a board, lightly score one side of the beef brisket. In a pestle and mortar, bash the cinnamon, cumin, paprika, and oregano. Rub this spice mix into the cuts in the beef. Season well with sea salt and black pepper, drizzle with a little olive oil, and brown the brisket well in a large pan over a high heat.
2. Create the Sauce Base: In a separate large, heavy-bottomed pot, place the bay leaves, whole peppers, and plum tomatoes (breaking them up with a spoon as you go). Pour in the beef stock and bring the mixture to a boil.
3. Combine and Simmer: While the sauce base heats up, deseed half the chillies, then finely slice them all. Peel and finely slice the onions. Transfer the browned brisket to the large pot with the sauce base. In the pan used for the brisket, add the sliced chilli and onion and cook for 5 minutes, then transfer them to the large pot. Cover the pot, reduce the heat, and leave to simmer for 4 to 4½ hours, or until the brisket is beautifully tender. Stir occasionally and add splashes of water if the mixture becomes too thick.
4. Make the Guacamole: While the chilli is simmering, prepare 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 grate in the red onion and squeeze in the lime juice. Mash everything together, then taste and tweak with more salt, pepper, or lime juice if needed. Roughly chop and stir in the tomatoes and finely grated fresh chilli.
5. Shred the Brisket: Once tender, carefully remove the brisket from the pot. Use two forks to gently pull the beef apart into shreds. Return the shredded beef to the pot.
6. Finish and Serve: Remove the bay leaves from the chilli. Add a splash of red wine vinegar to taste, scatter over the chopped coriander, and adjust the final seasoning with salt and pepper. Serve the pulled brisket chilli with warm tortillas, dollops of Greek-style yoghurt, and the homemade guacamole.

Recipe Tips

• How to get the most tender brisket? The secret is low and slow cooking. Don’t rush the 4-hour simmering time. This long cook time allows the tough connective tissues in the brisket to break down, resulting in fall-apart tender meat.
• Can I make this in a slow cooker? Yes, this recipe is perfect for a slow cooker. Follow the steps for searing the brisket and sautéing the onions and chillies. Then, transfer everything to your slow cooker and cook on low for 8-10 hours or on high for 5-6 hours.
• What’s the best way to shred the brisket? The easiest way is to use two forks to pull the meat apart while it’s still warm. It will be much more difficult to shred once it has cooled down.
• Can I adjust the spice level? Absolutely. For a milder chilli, remove all the seeds from the fresh red chillies before slicing and adding them. For more heat, leave the seeds in or add an extra chili.

What To Serve With Pulled Brisket Chilli

This chilli is a fantastic meal on its own, especially with the recommended accompaniments.

• A simple green salad with a lime vinaigrette
• Fluffy white or brown rice
• Cornbread or crusty bread for dipping
• A side of black beans
• Grilled corn on the cob

How To Store Pulled Brisket Chilli

• Refrigerate: Let the chilli cool completely, then store it in an airtight container in the refrigerator for up to 4 days. The flavors will deepen and be even better the next day.
• Freeze: This chilli freezes exceptionally well. Let it cool, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Pulled Brisket Chilli Nutrition Facts

• Calories: 550 kcal
• Carbohydrates: 25g
• Protein: 45g
• Fat: 30g
• Saturated Fat: 11g
• Sodium: 750mg
• Sugar: 12g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Beef Brisket with Red Wine & Shallots Recipe
• Jamie Oliver Sichuan Pepper Beef Brisket
• Sancochado Recipe