- 3 T olive oil
- 2 kg beef brisket
- 2 red onions, chopped
- 5 cloves garlic, crushed
- 1⁄2 cup red wine
- 1 T smoked Spanish paprika
- 2 t chilli flakes
- 3 sprigs rosemary
- 1 litre beef stock
- 1 x 400 g can red kidney beans, drained and rinsed
- 1 x 400 g can black beans, drained and rinsed
- 1 x 400 g cannellini beans, can drained and rinsed
- A few drops Woolworths Lazy Kettle hickory liquid smoke
- 2 x 400 g cans Woolworths cherry tomatoes
- 2–3 T tomato paste
- Sea salt and freshly ground black pepper, to taste
Preheat the oven to 160°C.
Heat a little oil in a large pan over a high heat and sear the brisket on both sides until golden and slightly blackened on the edges.
Reduce the heat slightly, add the onions and garlic and soften for 5 minutes.
Add the red wine and allow the alcohol to cook off. Add the paprika, chilli flakes and rosemary, fry for 1 minute, then add the stock. Bring to
a simmer, cover and roast for 4–41⁄2 hours, or until very tender.
Remove the meat from the pan and reduce the pan juices until there is about 2 cups of liquid left. Add the beans, a few drops of liquid smoke, the tomatoes and tomato paste, and seasoning. Return the meat to the pan and cook for a further 30 minutes to 1 hour, or until tender enough to pull apart.
Cook's note: This is one of the simplest and most cost-effective recipes you will ever make, so it’s really worth the longish cooking time. Serve in taco shells or with buttery mash.”