Braised Beef Chilli
Melt-in-the-mouth slow-braised beef brisket packed with smoky chorizo, sweet chillies, and creamy borlotti beans.
Ingredients
1kg braising beef, cubed1kg
3 onions, finely chopped1kg
4 garlic cloves, minced3 pack
2 tbsp olive oil500ml
300g cooking chorizo, diced300g
2 tsp ground cumin40g
2 tsp allspice35g
1 tsp ground cloves35g
1 cinnamon stick10 pack
3 dried bay leaves10g
2 tsp dried oregano14g
2 dried ancho chillies30g
3 tbsp balsamic vinegar250ml
2 x 400g tins plum tomatoes2 x 400g
2 tbsp tomato ketchup500g
2 tbsp dark brown sugar500g
2 x 400g tins borlotti beans, drained2 x 400g
Method
- Preheat the oven to 120C/225F/gas mark 1.
- Take the meat out of the fridge to de-chill. Pulse the onions and garlic in a food processor until finely chopped. Heat 2 tbsp olive oil in a large casserole and sear the meat on all sides until golden.
- Set to one side and add another small slug of oil to brown the chorizo. Remove and add the onion and garlic, spices, herbs and chillies then cook until soft in the chorizo oil. Season with salt and pepper and add the vinegar, tomatoes, ketchup and sugar.
- Put all the meat back into the pot with 400ml water (or red wine if you prefer), bring up to a simmer and cook, covered, in the low oven.
- After 2 hours, check the meat and add the beans. Cook for a further hour and just before serving, pull the meat apart with a pair of forks.
Cost to cook
6
serves 6 ·
Mostly estimated prices. Full-pack shop cost · about £19.46 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£24.26 est. · serves 6