Preparation time
less than 30 mins
Cooking time
over 2 hours
Serves
Serves 4
Dietary
Vegetarian
By Matt TebbuttFrom Saturday Kitchen
Ingredients
- 4 tbsp olive oil
- 1kg/2lb 4oz beef brisket, cut into 4cm/1½in dice
- 2 onions, finely sliced
- 6 garlic cloves, chopped
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp dried oregano
- 6 dried ancho chillies, soaked in a little boiling water for half an hour, chopped and water reserved
- 2 bay leaves
- 5 allspice berries
- 4 beef tomatoes, roughly chopped
- 2 tbsp brown sugar
- 3 tbsp cider vinegar
- 500ml/18fl oz beef stock
To serve
- 150g/5½oz soured cream
- 150g/5½oz white cheddar, grated (or feta cheese, crumbled)
- 2 avocados, flesh diced
- 1 red onion, thinly sliced
- 2 tbsp fresh coriander, roughly chopped
- 200g/7oz refried black beans
Method
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Preheat the oven to 170C/150C Fan/Gas 3½.
-
Place a large ovenproof dish over a medium heat and add the oil. Brown the brisket all over, then add the onions, garlic, cumin, coriander and oregano. Fry for 1-2 minutes over a high heat.
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Stir in the chopped, soaked chillies with the soaking water. Add the bay leaves, allspice berries, tomatoes, and sugar. Cook until the ingredients begin to caramelise, then add the vinegar. Add the beef stock, but make sure the level doesn’t rise above the ingredients. Place a lid on the pot and cook in the oven for 3-4 hours. It should look blackened on the top. Once cooked, shred the brisket and stir well.
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Divide the brisket between four bowls and top with the soured cream, cheese, avocado, red onion, fresh coriander and refried black beans.
