Beef Brisket (1.9kg Pack)Beef Brisket, perfect for slow cooking and having pulled Beef Buns while watching the rugby this weekend.
Here is my favourite Recipe by Jamie Oliver, it's so simple to make and i hope he doesn't mind me sharing it with you all, it's delish....
1.9kg beef brisket,1 large cinnamon stick, 1 tbsp ground cumin, 1 tbsp smoked paprika,
1 heaped tbsp dried oregano, 2 fresh bay leaves, 2 red peppers, 2 yellow peppers, 2 x 400g tins chopped tomatoes, 400ml beef stock, 3–4 red chillies, 2 deseeded, sliced, 2 red onions, finely sliced
Red wine vinegar, 1/2 bunch coriander, chopped
1. Place the beef on a board and score one side. Bash the cinnamon, cumin, paprika and oregano with a mortar and pestle then rub into the cuts in the beef. Season well, drizzle over a little olive oil and brown the brisket well in a large pan over a high heat.
2. Place the bay leaves, peppers, tomatoes and stock in a large pot and bring to the boil
3. Meanwhile, 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 4–4½ hours.
4. Gently pull the beef apart using 2 forks. Remove the bay, add a little vinegar to taste, add the coriander and adjust the seasoning.
Serve in Buns or Wraps topped with salad or not, guacamole and yoghurt... Yum