Brisket chilli con carne recipe

Method

1. Score the brisket lightly and rub with the cinnamon, cumin, ancho chilli, paprika, cayenne pepper, olive oil and seasoning.
2. In a large frying pan, fry quickly until the brisket is browned all over. Deglaze the pan by adding a little stock and scrapping the bottom of the pan. Set this liquid aside and add a little more oil. Fry the onions, garlic and peppers.
3. Add the remaining ingredients and cook on low for 4-5 hours or until the brisket is tender. For a delicious smoky finish, take the joint of beef out of the tray and lay on the hottest part of the BBQ. Cook undisturbed for 1 minute. Carefully turn the meat and continue to cook for a further 4-5 minutes, turning occasionally to ensure an even colour. Remove from the BBQ and allow to rest for 4-5 minutes in the roasting tray.
4. The meat can now be shredded with two forks. Serve with rice or in tortilla wraps with salsa and guacamole.

• Tip: don’t try and BBQ the meat if it starts to fall apart when you pick it up! The BBQ will add a great smoky flavour, but either way the meat will be meltingly tender!

• See more Beef recipes

• Freezing and defrosting guidelines

  Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.