Ingredients
BEEF BRISKET
3kg beef brisket whole
2 ltrs beef stock
Salt and pepper
CHILLI
1kg red pepper, diced
2 red chillies
1kg white onion, diced
1kg beef tomatoes, diced
25g paprika
30g cayenne
25g salt
15g cracked black pepper
10g cinnamon
10g ginger powder
10g thyme
15g coriander powder
2.4kg tin of chopped tomatoes
400g tomato paste
2 tbsp English mustard
5 tbsp brown sauce
2 x 800g tin kidney beans
50ml olive oil
TO SERVE
12 tortillas
1 pot sour cream
Fresh coriander
5 ltr vegetable oil
1kg rice
Method
- BEEF BRISKET
-
Place the brisket into a tray, season and pour over the stock. Cover with foil and cook at about 210°C for about 4-5 hours or until the beef is pull apart tender
- Once cool, pull the beef apart into shreds. Dice the shreds a little but not too much as you should have good large pieces of beef
- CHILLI
-
Place the oil and all dry ingredients into a thick bottomed pan, warm slowly until a paste forms
-
Add all the diced vegetables and the brisket and mix well until all evenly coated with spice and add the tomatoes
-
Bring the beef stock to a gentle simmer for 10-15 minutes
- Add the last of the ingredients, mix and place into a casserole dish. Cover with foil and cook for at 200°C for 11/2-21/2 hours
- TO SERVE
-
Warm the oil to 190°C and carefully place a tortilla in. Using a ladle submerge the tortilla and shape around the ladle. Cook until golden and keeping its shape
- Cook the rice until tender, strain and place equal amounts into the tortilla bowls. Top with chilli and sour cream and garnish with coriander
