What better time to indulge in a slow cook and let the beautiful aromas fill your entire house. It's such a luxury to cook a cut of meat low and slow and let the the flavours develop over time and this recipe is just that! For the stock, I made a simple one with Hagen's smoked pork bones, which gave the entire dish a really savoury, smoky flavour. I threw the pork bones in a saucepan and covered with water, then added in an onion and some black peppercorns and left it simmering for 3 hours.
1kg Beef Brisket, cut into 3-4 pieces
2 Brown Onions
2 Bay Leaves
1 Red Capsicum, chopped into small pieces
4 cloves Garlic, finely chopped
2 tbsp ground Cumin
2 tsp ground Paprika
400g Tinned Black Beans
Preheat oven to 150 degrees C.
Season brisket pieces with salt and pepper.
Heat dutch oven on medium high heat with 2 tbsp olive oil and once hot, cook brisket pieces until browned on all sides. Remove from pan.
Cut one of the onions in half and then thinly slice into moons and lay at the bottom of the dutch oven.
Place browned brisket pieces on top, pour in stock and bay leaves and place lid on before putting in the oven. Cook for around 4 hours or until the meat can be shredded with 2 forks.
Once the meat is tender, remove from the pan and pour the stock and sliced onions into a jug.
Finely chop the remaining onion.
Heat the pan on the stove with a 2 tbsp olive oil and once hot, cook the onion and garlic until softened.
Add in the capsicum and cook for another 5 minutes.
Add in spices and cook for another minute.
Add in tinned tomatoes, stock and onion mix and black beans.
Add the shredded brisket back into the pan and simmer for 30 minutes to let flavours infuse.
We’ve served ours on some tostadas with melted cheese, pickled red onion and fresh lime.