Jamie Oliver (2nd Husband’s) Beef Brisket Chilli con Carne

We all think pretty highly of Lord Oliver down at Rainbow Lane. In fact, whenever he’s on the menu Mossy will often ask if he is welcome in bed that evening or if its second husbands night.

Anything he recommends turns to gold on our bench top and in the oven and, if Her Majesty is reading (as she often does we’ve heard) we really think its time he ought to be knighted don’t you?

Last week we stumbled upon another of his Friday night specials on one of those ghastly commercial channels that seem to suit the end of the week and a dirty wine. We watched entranced as a five pound piece of meat fell apart into a blubbling pot of juicy goodness. It was quickly noted down to recreate in the Lady Moss kitchen as soon as possible.

This is one of those ten minute prep dishes that you dump into the oven for several hours while you go about more important tasks (insert beverage of choice here).

It is cheap and ridiculously moist and tasty, with my lux flakes on overdrive to clean the juices off four sets of white singlets. That will teach Lady Moss for trying to use up the last of the paper party napkins rather than cloth at dinner.

In any case, we digress.

The following amounts will yield you four servings:

500 gram piece of beef brisket (we used blade steak) its important that the beef be uncut by your butcher so you can add texture and flavour at home

1 1/2 brown onions diced

2 cloves garlic finely chopped

1 large red capsicum diced

2 teaspoons salt flakes

2 heaped teaspoons ground cumin

2 heaped teaspoons smoked paprika

2 heaped teaspoons dried oregano

I deviated slightly here.

I didnt have any beef stock as I refuse to use it unless I make it myself its just too ridiculous to spend $7 on a box of good stock and I couldn’t bare to use cubes how dreadful! Instead I simply used water and two lovely tablespoons of tomato paste and in all honestly it was lovely.

I had also run out of my tinned tomato stocks oh the shame! Instead I used two Roma tomatoes diced.

Additional extras:

Tabasco to taste

1 handful of chopped Coriander

Lime wedges

Lady Hunt’s Salsa (see previous piece)

Beer. Lots of beer.

Blade steak is such a thrifty cut of meat, you need to allow time for the tissues to break down and the flavours to disintergrate into gooey, juicey goodness. About four hours will do it.

Slice into your piece of steak on both sides, about 3mms creating a chessboard pattern (similar to preparing pork crackling). Just be careful not to cut through the meat, you just want to open it up to the idea of flavour.

Rub in your dried flavourings: salt, paprika, cumin and oregano before frying your steak on both sides in 3 teaspoons of butter and a little olive oil. Use a casserole pot if you have one, Lady Moss of course prefers Le Cruset, using our dearest blue that we were gifted uncountable years ago from Mossy.

Remove the meat after a few minutes on each side and gently fry your onion, capsicum and garlic.

Cook off your tomato paste before deglazing with the juicy tomatoes and 1 1/2 cups water.

Return the beef to the pot, bring to the boil before placing the pot into a preheated oven set to 110 degrees celcius.

Sir Oliver’s recipe calls to simmer slowly on the stovetop which you could easily do but I found it boiled too heavily and I wanted to ensure the dish retained its moisture. I had plenty of time in case it took longer as I began the cooking process at two in the afternoon but it took no longer using the oven.

The finished product needed a little reducing on the stovetop which I love as I can control the level of liquid.

Simply pull the meat apart as you stir with a wooden spoon it will disintergrate into glorious chunks.

Serve with a fresh salsa, flatbread, chopped coriander, lime and beer.

As I was feeding this to the entire family, with a heavy heart I refrained from adding chilli, however at table it was apparent that the dish was in sore need. A solution was quickly found with my beloved tabasco sauce kept ever ready.

Elevated to an entirely new level, we were all immensly satisfied, mopping up the copious juices with flat breads.

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