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Cocoa-chilli pulled brisket recipe

Cocoa-chilli pulled brisket recipe

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Looking for a wow dish that's simple to prep? Step forward this sweet and spicy pot roast, with tender, slow-cooked meat in a rich, smoky sauce. If you've never tried cocoa in savoury dishes, this recipe could convert you! See method

  • Serves 6
  • Takes 5 hrs
  • 622 calories / serving
  • Freezable
  • Gluten-free
  • Dairy-free

Ingredients

  • 1kg beef brisket
  • 1 heaped tbsp cocoa powder
  • 95g jar chipotle paste
  • 2 tbsp rapeseed or vegetable oil
  • 4 red onions, cut into wedges
  • 4 garlic cloves, sliced​
  • 1kg baby potatoes, scrubbed, larger ones halved
  • 500g carrots, trimmed and scrubbed, larger ones halved
  • 3 bay leaves
  • 1 beef stock pot, made up to 500ml
  • steamed green vegetables, to serve (optional)
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2595kj
    622kcal     31%

  • Fat

    33g 47%

  • Saturates

    12g 61%

  • Sugars

    16g 18%

  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 40.4g Protein 35.9g Fibre 8.9g

Method

  1. Preheat the oven to gas 3, 170°C, fan 150°C. Bring the brisket up to room temperature for 30 mins. Rub the meat with the cocoa powder and 1 tbsp chipotle paste. Heat 1 tbsp oil in a lidded casserole pan over a medium heat, brown the meat for 8-10 mins; set aside on a plate.
  2. Add the remaining oil to the pan; cook the onions and garlic for 5 mins. Stir in the remaining chipotle paste, the potatoes, carrots and bay leaves. Return the meat to the pan; stir so the vegetables are on top, then pour over the stock to submerge the meat. Heat until bubbling.
  3. Cover and cook in the oven for 4-4½ hrs, basting every hour or so, and removing the lid for the last 1 hr.
  4. Pull the meat with 2 forks, then serve with the vegetables, with the pan juices drizzled over, alongside some steamed green veg, if you like.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Beef recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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