Monday, 5 September 2011

Jamie Oliver's Brisket Chili

Without a doubt this is the finest Chili you will ever eat. And if you like this, then I would recommend giving his braised oxtail a go, just as easy and just as tasty.

I made the chili for 2 hungry adults, and it fed us handsomely.

First of all, finely chop an onion, a chilli or two and a couple of cloves of garlic and soften over a low heat. I used some Hotel Chocolat Cocoa & chilli oil to try and add a bit more flavour. 

Whilst the onion, garlic and chilli mixture are cooking score a 1.5lb piece of brisket. Season the meat and then rub in some ground cumin seed, dried oregano and a good amount of paprika. This then goes into a casserole or pan which can go into the oven. Fry the meat over a medium heat, to get some colour. Turn it regularly to ensure it gets browned on all sides.

Add the onion mixture to the casserole along with a cinnamon stick, 3 bay leaves, about 400ml of good beef stock and about the same amount again of passata or a tin of chunky chopped tomatoes.

Turn up the heat and get everything simmering vigorously, the put it into a medium oven (160 Celsius) for about 3 hours, until the meat pulls apart with little effort. If you want you could add some kidney beans a few minutes before serving to add a bit of texture.

True enough, just like on the tele, the meat fell apart. And it tasted very, very good. I now understand why Jamie and Gennaro react they way they do to some of the stuff they cook. It made us go "umm" and "cor" and make bold statements of intimate activity to each other. Satisfyingly big chunks of rich meat, and some small slithers, in a moreish, slightly sweet, spicy, savoury sauce. It didn't stand a chance. We finished the lot off in two big bowls each. Writing this I simply want to eat it again right now.

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