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This recipe transforms a classic chilli by using a whole beef brisket, slow-cooked for hours until it's fall-apart tender. The meat is rubbed with a rich spice paste and cooked with peppers and tomatoes, creating a deep, complex flavour. Served with fresh guacamole, sour cream, and fluffy rice, it's a truly comforting and impressive meal.
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Score and sear the beef brisket until golden brown. → Rub the brisket with a paste of spices, lemon zest, and juice. → Combine the brisket in a casserole dish with chopped onions, peppers, chillies, tinned tomatoes, and water. → Slow cook in the oven at 170°C / 325°F for 6-7 hours until the meat is falling apart. → Shred the beef, mix with the sauce, and serve with rice, guacamole, sour cream, and tortillas.
Score and sear the beef brisket until golden brown. → Rub the brisket with a paste of spices, lemon zest, and juice. → Combine the brisket in a casserole dish with chopped onions, peppers, chillies, tinned tomatoes, and water. → Slow cook in the oven at 170°C / 325°F for 6-7 hours until the meat is falling apart. → Shred the beef, mix with the sauce, and serve with rice, guacamole, sour cream, and tortillas.
This recipe transforms a classic chilli by using a whole beef brisket, slow-cooked for hours until it's fall-apart tender. The meat is rubbed with a rich spice paste and cooked with peppers and tomatoes, creating a deep, complex flavour. Served with fresh guacamole, sour cream, and fluffy rice, it's a truly comforting and impressive meal.
Prepare the beef brisket. Score the meat in a criss-cross pattern on both sides to create texture and allow the flavours to penetrate.
Place the brisket into a hot, dry pan to brown and render the fat, about a couple of minutes on each side.
In a large casserole dish, create a spice paste by combining smoked paprika, dried oregano, cumin, a good pinch of salt and pepper, and one cinnamon stick.
Add the zest and juice of one lemon to the spices and stir to form a paste.
Transfer the browned brisket to the casserole dish and thoroughly rub the spice paste all over the meat.
Don't be afraid of the fat on the brisket; it adds incredible flavour and moisture during the long cook. You can skim any excess off at the end if you prefer.
Scoring the meat is a key step to allow the spice rub to penetrate deeply and to create a wonderful texture in the final dish.
This dish is perfect for making ahead of time, as the flavours will develop even more overnight.
Always remember to wash your hands after handling raw meat to ensure food safety.
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