Whilst I still absolutely must try Mathilda's, I have to say that I wasn't disappointed with this result!
Serves 8 hungry people
Preparation 30 minutes, Cooking 8 hours
You will need:
- 1kg beef brisket (mine was rolled with the fat on but you can trim this off if you prefer - it can get a little bit greasy)
- 1 cinnamon stick
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 heaped tbsp dried oregano or mixed herbs
- Olive oil
- 3 peppers (mixture of red and yellow)
- 1 large red onion (white is also fine)
- 1 clove garlic
- 3-4 chillies (red and/or green)
- 1-2 tins chopped tomatoes
- 200ml beef stock
- Splash red wine (optional)
- Red wine vinegar
- 1/2 bunch fresh coriander
1. Use a pestle and mortar to crush up the cinnamon stick, cumin, paprika and mixed herbs/oregano, then score the brisket on one side and rub the spices into it.
2. Drizzle a very small amount of olive oil on to the brisket and brown on the hob. Place in the slow cooker.
3. Add the peppers, onion, garlic, chillies, chopped tomatoes, beef stock and red wine so that the brisket is a half to a third covered with liquid.
4. Cook on low in the slow cooker for 8-10 hours (or up the heat and cook for less).
5. Remove the brisket from the cooker and pull apart with two forks until shredded - I like leaving some big chunks in though. Put back into the cooker and mix with the rest of the ingredients. Add red wine vinegar and coriander, along with some salt and pepper to taste.
If you want to serve it in tortilla wraps or tacos it may be worth reducing the liquid slightly, otherwise serve with rice or dollop on top of tortilla chips. Extra spicy black beans like these also go really well!