Smoky chilli, tequila and lime is a classic Mexican combination which have been brought together in this wonderfully full and deep flavoured chilli. The key to this is to cook the brisket for a longer time on a low heat to give it chance to develop the spice levels. I have used a combination of ancho and arbol chillies as the ancho brings a gentle smokiness and the arbol adds a bit of fire! Stock up on these beauties over at http://spicemountain.co.uk.
Ingredients- serves 4
600g (approx) beef brisket
Glug of vegetable oil
1 onion- chopped
2 garlic cloves- finely chopped or grated
2 tsps of the following spices: ground cumin, ground coriander, smoked paprika, cayenne
2 tins of chopped tomatoes
400ml beef stock
2 large dried ancho chillies
2 dried or fresh arbol chillies (optional)
1. Start by preheating the oven to 170c/ 150 fan. Take a deep casserole that will by large enough to fit the brisket and add a splash of oil. Brown off the brisket on each side over a medium/ high heat before removing and setting aside.
2. Pop in the onion and garlic and cook on a medium heat until softening but not turning golden. Next up go the spices, stir well to coat the onion and cook for a further minute to help release their flavours. Add the tequila and juice from one lime and reduce by half; this will also deglaze the bottom of the pan. The tequila adds a bit of bite but if you prefer you could also use a light beer.
3. Add the chillies, stock and tomatoes and return the brisket to the pan and bring to a simmer. I leave it for a few minutes on the hob bubbling away before placing in the oven for 2- 2 1/2 hours. Check it for time to time and add a splash of stock if needed so it doesn’t try out. The chilli should be rich, dark and unctuous when it is ready and the meat should fall apart. Serve with rice or filled in tacos and dig in!
Smoky chilli, tequila and lime brisket- a taste of Mexico in the comfort of your own home!