BRISKET SALAD RECIPES

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PULLED BEEF BRISKET CHILLI | BEEF RECIPES | JAMIE OLIVER



Pulled Beef Brisket Chilli | Beef Recipes | Jamie Oliver image

For me, the joy of a good chilli isn’t mince – I want texture. As for guacamole, don’t buy smooth pre-made stuff – the authentic stuff is hand-scrunched. You can also eat it with tacos, fajitas, fish… the options are endless.

Total Time 4 hours 55 minutes

Yield 20 to 25

Number Of Ingredients 23

1.5 kg beef brisket
1 large stick of cinnamon
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 heaped tablespoon dried oregano
olive oil
2 fresh bay leaves
2 red peppers
2 yellow peppers
2 x 400 g tins of plum tomatoes
400 ml organic beef stock
3-4 fresh red chillies
2 red onions
½ a bunch of fresh coriander
red wine vinegar
soft tortillas
Greek-style yoghurt
6 ripe avocados
1 bunch of fresh coriander
1 small red onion
4-5 limes
4 ripe mixed colour tomatoes
1-2 fresh red chillies

Steps:

    1. Place the beef on a board and lightly score one side.
    2. Bash the cinnamon, cumin, paprika and oregano in pestle and mortar, then rub into the cuts in the beef. Season well with sea salt and black pepper, drizzle over a little oil and brown the brisket well in a large pan over a high heat.
    3. Place the bay leaves, whole peppers, plum tomatoes (breaking them up with the back of a spoon as you go), and the stock in a large pot and bring to the boil.
    4. Meanwhile, deseed half the chillies, then finely slice them all. Peel and finely slice the onions, then pick and finely chop the coriander.
    5. Add the chilli and onion to the pan with the brisket, cook for 5 minutes, then transfer the lot to the large pot, cover, and leave to simmer for 4 to 4½ hours, or until beautifully tender, stirring occasionally and adding splashes of water to loosen, if needed.
    6. Gently pull the beef apart using 2 forks. Remove the bay, add a little vinegar to taste, scatter over the coriander and adjust the seasoning to taste.
    7. For the guacamole, squeeze the avocado flesh into a bowl, discarding the skin and stones. Pick and roughly tear in the coriander leaves, peel and finely gate in the red onion, and squeeze in the lime juice.
    8. Have a taste, then tweak with more salt, pepper or lime juice, if needed. Roughly chop then scrunch in the tomatoes, picking out any large bits of skin.
    9. Deseed and finely grate in the chilli flesh and mix well. Serve with the chilli, tortillas and dollops of yoghurt. Delicious served with a fresh green salad on the side, too.

Nutrition Facts : Calories 438 calories, FatContent 22.4 g fat, SaturatedFatContent 9 g saturated fat, ProteinContent 23.5 g protein, CarbohydrateContent 33.3 g carbohydrate, SugarContent 8.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

TEXAS BEEF BRISKET – INSTANT POT RECIPES



Texas Beef Brisket – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 115 minutes

Yield 8-10 servings

Number Of Ingredients 14

3 tbsp smoked paprika
3 tbsp brown sugar
2 tbsp kosher salt
1 1/2 tbsp onion powder
1 1/2 tbsp garlic powder
2 tsp pepper
1 1/2 tsp ground cumin
1 tsp chipotle chili powder
1 tsp dried oregano leaves
3/4 tsp ground mustard
1/2 tsp cayenne pepper (optional)
4-5 lb beef brisket (fat trimmed to 1/4 inch or less and cut into two pieces)
1 cup Water
1/2 cup BBQ sauce

Steps:

  • In a medium bowl, combine Spice Mixture ingredients and rub over trimmed brisket. Place brisket in a large ziplock bag or other tightly covered container and refrigerate 8 hours or overnight.
  • Pour one cup of water in the Instant Pot and insert the steam rack. Stack the brisket pieces on the rack, fat side up.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 75 minutes.
  • When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  • Carefully remove the meat from the pot to a foil-covered baking sheet and brush with BBQ sauce.
  • Set the brisket under the broiler for 4-5 minutes until caramelized and bubbly.
  • Slice meat against the grain and serve.

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For me, the joy of a good chilli isn’t mince – I want texture. As for guacamole, don’t buy smooth pre-made stuff – the authentic stuff is hand-scrunched. You can also eat it with tacos, fajitas, fish… the options are endless.
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Calories 438 calories per serving
    1. Place the beef on a board and lightly score one side.
    2. Bash the cinnamon, cumin, paprika and oregano in pestle and mortar, then rub into the cuts in the beef. Season well with sea salt and black pepper, drizzle over a little oil and brown the brisket well in a large pan over a high heat.
    3. Place the bay leaves, whole peppers, plum tomatoes (breaking them up with the back of a spoon as you go), and the stock in a large pot and bring to the boil.
    4. Meanwhile, deseed half the chillies, then finely slice them all. Peel and finely slice the onions, then pick and finely chop the coriander.
    5. Add the chilli and onion to the pan with the brisket, cook for 5 minutes, then transfer the lot to the large pot, cover, and leave to simmer for 4 to 4½ hours, or until beautifully tender, stirring occasionally and adding splashes of water to loosen, if needed.
    6. Gently pull the beef apart using 2 forks. Remove the bay, add a little vinegar to taste, scatter over the coriander and adjust the seasoning to taste.
    7. For the guacamole, squeeze the avocado flesh into a bowl, discarding the skin and stones. Pick and roughly tear in the coriander leaves, peel and finely gate in the red onion, and squeeze in the lime juice.
    8. Have a taste, then tweak with more salt, pepper or lime juice, if needed. Roughly chop then scrunch in the tomatoes, picking out any large bits of skin.
    9. Deseed and finely grate in the chilli flesh and mix well. Serve with the chilli, tortillas and dollops of yoghurt. Delicious served with a fresh green salad on the side, too.
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