Brisket chilli with rice is the British chilli-night plate when you want slow-cooked shredded brisket in a rich chilli gravy over rice. Braise Brisket Joint 1kg until tender, shred, then simmer with chilli spices and tomatoes. Shop Brisket and Stewing Beef for butcher brisket.
Ingredients
- 1kg brisket joint
- 1 onion, chopped; 2 garlic cloves; 1 red chilli or 1 tsp chilli powder; 1 tsp cumin; 1 tsp smoked paprika
- 400g tin chopped tomatoes; 400g tin kidney beans, drained; 300ml beef stock
- 1 tbsp oil; salt and pepper; rice and soured cream or cheddar to serve
Method
- Heat oven to 150°C fan (or slow cooker low). Season brisket; brown in oil. Soften onion and garlic.
- Add spices, tomatoes, stock and brisket. Cover and braise 3–4 hours (or 8 hours slow cooker) until shreddable.
- Shred brisket into the sauce; stir in beans. Simmer uncovered 15–20 minutes until thick. Season.
- Cook rice.
- Serve brisket chilli with rice, cheese or soured cream — proper British chilli night.
Prefer a flatter cut for smoking or braising? Flat Brisket 1.5kg shreds the same for chilli. Browse Brisket for more brisket packs.