Slow-Cooked Beef Brisket Chilli with Cavolo Nero and Baked Potatoes

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Author: OcadoLife

Prep time: 10 mins

Cook time: 6 hrs 20 mins

Serves: 4

Beef chilli has to be one of the most comforting meals out there. Here, we've really taken it to the next level with slow-cooked brisket, sundried tomato paste, rich beef stock, dark chocolate and two kinds of beans. Instead of serving with rice, we've gone for baked potatoes to up the comfort factor. A topping of shredded leafy veg, manchego and sour cream is the final flourish. Looking for more beef recipes? Look no further.

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Ingredients Method

Ingredients

1 kg beef brisket, cut into in 2-3cm chunk
4 tbsp extra virgin olive oil
2 red onions, sliced into half-moons
1 litre beef stock (we used 2 rich beef stock pots)
4 fresh bay leaves
1 tbsp dried oregano
2 sprigs rosemary
2 tbsp sweet smoked paprika
1 tbsp membrillo quince paste
1 tbsp sundried tomato paste (we used Sacla)
30g dark chocolate, chopped
1 400g tin kidney beans in chilli sauce
1 410g tin black beans in chilli sauce (we used Biona Organic)
4 baking potatoes
175g leeks, sliced
200g cavolo nero, stalks removed, leaves shredded
120g manchego cheese
4 tbsp sour cream

Method

Step 1

Preheat oven to 150°C/130°C fan/gas 2. Put the beef into a non-stick frying pan with1tbsp oil. Season, sauté until browned, then transfer to a casserole dish.

Step 2

Add the onions to the frying pan with 1tbsp oil, season and fry for 2-3 mins. Add to the casserole.

Step 3

Pour the stock into the frying pan, gently scraping the base to draw in all the flavours. Add the bay leaves and bring to the boil, then pour over the beef.

Step 4

Add the oregano, rosemary, paprika, quince, tomato paste and chocolate to the casserole. Stir, bring to the boil, pop a lid on and put in the oven.

Step 5

After 4 hrs, add the beans to the casserole and cook for 1hr.

Step 6

Remove the chilli from the oven and set aside. Turn the heat up to 220°C/200°C fan/gas 7 and bake the potatoes until soft and fluffy (about 1 hr). Just before they finish cooking, fry the leeks, cavolo nero and some seasoning in a pan with 2 tbsp oil for 3-5 mins, until wilted.