Chilli Brisket – Loaded Cajun Wedges with a Nacho Crumb
Pulled Chilli Beef Brisket, served on top of Cajun Style potato wedges with mozzarella cheese, chive sour cream & a nacho crumb
Cook for 4 hours on high or 8 hours on low in the slow cooker, alternatively cook for 1 hour and 15 mins in the pressure cooker. You can cook this in advance & pull with two forks. It will keep in the fridge for 3 days and you can then heat through in a pan or in the microwave.
Cooking Method
- Pre-heat oven to 165c Gas mark 3. Sear the beef brisket in a pan or casserole dish,
- Mix the Chilli Con Carne with the water
- Add the beef, chopped tomatoes, sliced white onions, water & Pureety Chilli Con Carne seasoning to the casserole dish & cook for 4-5 hours or until beef is falling apart.
- Bring a pan of salted water to the boil and cook wedges for 4-6 minutes
- While the potatoes are boiling, heat up the oil on a large tray in the oven @ 200c or gas mark 6
- Strain the potatoes and ruffle up the outer skin in the strainer by tossing them around
- Then toss the wedges in the Pureety Cajun Style potato seasoning and put into the oven for 30-45 minutes, turning occasionally
- When the beef is ready, pull/shred the meat and add the red onion & pepper
- Place the meat on top of the wedges and add the mozzarella cheese then melt under the grill
- When the cheese is melted, serve with sour cream & chive and a nacho crumb on top
Ingredients
- 500g Beef Brisket , Halved
- 400g Chopped Tomatoes
- 300ml Water
- 1ml White Onion , Sliced
- 1ml Red Pepper , Diced
- 1ml Red Onion , Diced
- 150g Mozzarella Cheese , Grated
- 100g Nacho Cheese Tortilla Chips , Crushed
- 100g Sour Cream & Chive
- 1kg Maris Piper Potatoes , Cut into wedges
- 150ml Cooking Oil
- 15g Chives , Chopped
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