Slow-cooked to perfection, this dish turns our tender Eat Great Meat beef brisket into melt-in-the-mouth comfort food with a rich, gently spiced kick. The chilli jam adds subtle sweetness, perfectly balanced by a zesty coriander salsa.
Serves: 6–8
Prep Time: 15 mins
Cook Time: 3½-4 hours
Ingredients
For the Brisket:
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2 tbsp olive oil (plus extra for drizzling)
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750g - 1kg Eat Great Meat beef brisket, patted dry and cut into 3-4 large pieces
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2 red onions, finely chopped
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5cm piece of fresh ginger, finely chopped (or 2tsp of chopped / lazy ginger)
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2 large garlic cloves, finely chopped
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2 large carrots, halved and cut into 4cm batons
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2 tbsp chilli jam (Sweet chilli jam is also fine to use)
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1 tbsp double-concentrated tomato purée
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200ml dark stout or ale
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300g cherry tomatoes
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750ml beef stock (made with stock cube or stock pot)
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1 bay leaf
For the Coriander Salsa:
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½ x 30g pack fresh coriander, finely chopped
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1 tbsp lime juice
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Pinch of salt
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½ chopped red onion
Method
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Brown the Brisket
Heat the olive oil in a deep pan or casserole dish over medium-high heat. Sear the brisket in batches for 2–3 minutes on each side until browned. Remove and set aside.
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Sauté & Build Flavour
Lower the heat, add a little more oil, then stir in the onions, garlic and ginger. Cook for 5 minutes until softened. Stir in the chilli jam, tomato purée, carrots and ale coating everything well.
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Add the Liquids
Add the cherry tomatoes, bay leaf and stock, then return the brisket to the pan. Stir, season, and bring to a simmer. Make sure the liquid covers the meat. Cover with a lid and cook gently for 3-3 ½ hours until the beef is tender and the sauce is rich.
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Make the Salsa
While the brisket finishes, mix together the chopped coriander, onion, lime juice and a pinch of salt. Chill until ready to serve.
Finish & Serve
Once the brisket is meltingly soft, check the seasoning. Remove the meat and slice. Then add the meat back to the casserole dish and stir together, coating the soft slices in the sauce. Serve to the plate, scatter over the coriander salsa and serve with a buttery mash, rice or (our favourite) a sumptuous jacket potato with lashings of butter. We also like to serve with a side of stir-fried Kale which is simply fried in a pan with a little oil, some Maldon salt and a squeeze of lime juice.
Get a Printable Version of the Recipe Here.
