Brisket Chilli

Heavily edited, but based on Jamie Oliver’s recipe

Apparently serves 20 people!


  • 1.5kg beef brisket
  • 1 large red and 1 large white onion, finely chopped
  • 1 large cinnamon stick
  • 1 tbsp. each of; ground cumin, smoked paprika, chilli powder,
  • A bunch of fresh oregano, finely chopped
  • 4 red chillies
  • 2 scotch bonnets, any colour
  • 3 tbsp. tomato puree
  • 2 fresh bay leaves
  • 450g jar of roasted red peppers, drained
  • 2 yellow peppers
  • A head of garlic
  • Half a bottle of red wine
  • 2 x 400g tins chopped tomatoes – remove these and try with coffee next time
  • 200ml strong beef stock
  • 400ml of strong coffee??? – not sure on this

To finish

  • 2, 450g tins of mixed beans, drained
  • 1 lime
  • ½ bunch coriander, chopped
  • Tortillas
  • Greek-style yoghurt and green salad, to serve


  1. Preheat oven to 140c
  2. Brown the meat all over in a large heavy based casserole pan, then remove
  3. Add the onions and spices to 2 tablespoons of sunflower oil and cook on a medium heat for a few minutes constantly stirring so the spices don’t burn and the onions soften
  4. Add the garlic and fresh chilli and cook for just 30 seconds
  5. Add the tomato puree, cook for 2 minutes to remove the bitter flavour
  6. Add the wine and reduce by half
  7. Add the meat, meat juices, red peppers, coffee, stock and bay leaves
  8. Place lid on and put in oven for 4 – 4.5 hours

To finish

  1. Add the beans
  2. Remove the bay leaves
  3. Pull the beef apart using 2 forks
  4. Add juice of lime
  5. Add the coriander

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