Cracker Pack 2019

Beef Brisket Chilli

James Hudson, head chef at the White Hart, Sherfield-on-Loddon, Hampshire
Serves: 12
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  • 3kg beef brisket whole
  • 2 ltrs beef stock
  • Salt and pepper
  • 1kg red pepper, diced
  • 2 red chillies
  • 1kg white onion, diced
  • 1kg beef tomatoes, diced
  • 25g paprika
  • 30g cayenne
  • 25g salt
  • 15g cracked black pepper
  • 10g cinnamon
  • 10g ginger powder
  • 10g thyme
  • 15g coriander powder
  • 2.4kg tin of chopped tomatoes
  • 400g tomato paste
  • 2 tbsp English mustard
  • 5 tbsp brown sauce
  • 2 x 800g tin kidney beans
  • 50ml olive oil
  • 12 tortillas
  • 1 pot sour cream
  • Fresh coriander
  • 5 ltr vegetable oil
  • 1kg rice


  2. Place the brisket into a tray, season and pour over the stock. Cover with foil and cook at about 210°C for about 4-5 hours or until the beef is pull apart tender
  3. Once cool, pull the beef apart into shreds. Dice the shreds a little but not too much as you should have good large pieces of beef
  5. Place the oil and all dry ingredients into a thick bottomed pan, warm slowly until a paste forms
  6. Add all the diced vegetables and the brisket and mix well until all evenly coated with spice and add the tomatoes
  7. Bring the beef stock to a gentle simmer for 10-15 minutes
  8. Add the last of the ingredients, mix and place into a casserole dish. Cover with foil and cook for at 200°C for 11/2-21/2 hours
  10. Warm the oil to 190°C and carefully place a tortilla in. Using a ladle submerge the tortilla and shape around the ladle. Cook until golden and keeping its shape
  11. Cook the rice until tender, strain and place equal amounts into the tortilla bowls. Top with chilli and sour cream and garnish with coriander
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