Braised Chilli Brisket with Coriander Salsa
By OcadoLife
Published on 11 August 2025
Let the hob do the work in this Braised Chilli Brisket with Coriander Salsa. “Cooking low and slow makes budget-friendly brisket meltingly tender,” says OcadoLife recipe editor Lauren Hoffman. Chilli jam adds a sweet note with a little kick for balance, and the salsa cuts through the richness. For another great-value cut, swap the brisket for boneless pork shoulder. This is a high-protein recipe.
Time and servings
3 hrs 45 minsTotal time
Serves 6455 kcal/serving
15 minsPrep time
3 hrs 30 minsCooking time
Ingredients
- 2 tbsp olive oil, plus a drizzle
- 1 (750g approx.) brisket joint, patted dry and cut into 3 cm chunks
- 2½ red onions, finely chopped
- 5cm piece ginger, finely chopped
- 2 large garlic cloves, finely chopped
- 3 large carrots, halved and cut into 4 cm (approx.) lengths
- 2 tbsp chilli jam
- 1 tbsp double concentrate tomato purée
- 200ml stout (optional)
- 300g cherry tomatoes
- 1 bay leaf
- 1 litre (approx.) beef stock
- 1 lemon, juiced
- ½ (30g) pack coriander, finely chopped
- 200g kale
- 6 baking potatoes, baked
- 6 knobs salted butter (optional)
Method
Step 1
Heat 1 tbsp of the oil in a deep pan or casserole over medium-high heat. Sear the beef in batches for 2-3 mins each side, until browned. Remove to a plate with a slotted spoon and set aside.Step 2
Lower the heat to medium and add the remaining oil. Set aside 2-3 tbsp chopped onion for the salsa; add the rest to the pan with a pinch of salt. Cook for 5 mins, stirring, then add the ginger and garlic. Cook for 10 mins, until soft and fragrant.Step 3
Add the carrots, chilli jam, tomato purée and stout (if using). Cook for a few mins more, stirring occasionally.Step 4
Return the beef to the pan with any juices; stir in the tomatoes and bay leaf. Pour in enough stock to just cover the beef, pop the lid on and simmer over a low heat for 2½-3 hrs or until the meat is tender. Check occasionally, adding a splash more stock if needed. If the sauce is a little thin, remove the lid and bubble on a high heat for 10 mins or until reduced to your liking. Season with black pepper.Step 5
For the salsa, mix the reserved onion with half the lemon juice and a pinch of salt. Leave to stand for 30 mins, then stir in the coriander. Cover; chill until needed.Step 6
Just before serving, heat a drizzle of oil in a pan and stir-fry the kale with a pinch of salt; add the remaining lemon juice. Serve the beef with a dollop of salsa, the kale and potatoes (buttered, if you like).