Mexican beef brisket and rice skillet
- Prepare
- less than 30 mins
- Cook
- over 2 hours
- Serve
- Serves 4
This Mexican-inspired beef dish is cooked in spicy ancho and chipotle chillies and then served up smothered in feta and cheddar cheeses.
Ingredients
- 1kg/2lb 4oz beef brisket
- 2 tbsp olive oil
- 1 onion, chopped
- 1 head garlic, cloves chopped
- 3 dried ancho chillies
- 3 dried chipotle chillies
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp dried oregano
- 3 tbsp cider vinegar
- 500ml/18fl oz beef stock
- 1 cinnamon stick
- 2 beef tomatoes, chopped
- 1 tbsp smoked paprika
- 2 bay leaves
- 400g tin black beans, drained and rinsed
- 2 fresh jalapeños, finely chopped
- 250g/9oz cooked long-grain white rice
- 150–200ml/5–7fl oz chicken stock
- 100g/3½oz feta, crumbled
- 100g/3½oz cheddar, grated
- salt and freshly ground black pepper
- 2 tbsp pickled jalapeños, to garnish
- 2 tbsp chopped fresh coriander, to garnish
Method
Season the brisket with salt and pepper.
Heat the oil in a casserole over high heat and sear the beef all over.
Add the onion and garlic to the pan and cook for 2–3 minutes.
Add the chillies, cumin, ground coriander, oregano, vinegar, beef stock, cinnamon, tomatoes, paprika and bay leaves. Bring to the boil, reduce the heat and simmer gently for up to 3 hours, or until the brisket pulls apart easily.
Reduce the cooking liquor to a rich consistency that coats the beef. Shred the beef into the reduced sauce.
Preheat the oven to 200C/180C Fan/Gas 6.
Mix the beans, fresh jalapeños and rice with the pulled beef and add enough chicken stock to loosen. Spoon everything into a baking dish.
Top with the cheeses and bake for 20 minutes, or until heated through.
Garnish with the pickled jalapeños and coriander and serve.
