Preheat the oven to 160°C. Heat a large oven-safe casserole dish or Dutch oven over medium-high heat with 2 tbsp oil. Season the brisket with salt and black pepper, then sear it for 3 minutes per side until nicely browned. Remove the brisket and set aside. If you want the brisket to cook quicker, I recommend cutting the piece into chunks.
| 1kg beef brisket 2 tbsp vegetable oil 1 tsp salt 1 tsp black pepper |
In the same pan, reduce the heat to medium and add onion, garlic, peppers, and red chilli. Cook for 5 minutes, stirring occasionally, until softened. Add the spices and cook for another 2 minutes, stirring continuously to toast the spices.
| 1 large onion, sliced 4 cloves garlic, chopped 2 bell peppers, sliced 1 red chilli, chopped 2 tsp smoked paprika 2 tsp oregano ½ tsp cinnamon 2 tsp cumin |
Pour in the chopped tomatoes, coffee, beef stock, and chopped coriander stalks. Stir everything together, then nestle the brisket back into the pan, ensuring it’s mostly covered by the sauce. Cover with a lid or foil, then transfer to the preheated oven and cook for 3.5 hours, or until the brisket is fork-tender.
| 2 tins (800g) chopped tomatoes 300ml strong coffee 200ml beef stock Coriander stalks, chopped |
Carefully remove the brisket from the pot and place it on a board. Using two forks, shred the beef into bite-sized pieces. Return the shredded brisket to the casserole dish, add the drained chickpeas, and mix everything together. Place back in the oven uncovered for 30 minutes to let the sauce thicken. You you need help thickening the sauce quickly, add cornflour.
| 400g chickpeas, drained |
Remove from the oven and serve the chilli hot, garnished with crumbled feta, fresh coriander leaves, wedge of lime and extra sliced red chilli if desired. Pair with fluffy white rice or warm tortillas.
| 1 lime 100g feta cheese, crumbled Fresh coriander leaves, chopped Extra sliced red chilli & avocado (optional) |
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