Fast Ed's Chipotle Beef with Rice



Prep Time: 15 minutes

Cooking Time: 23 hours (overnight)

1 brown onions, finely sliced
1 stick celery, sliced
4 cloves garlic, finely sliced
2 tbsp extra virgin olive oil
600g piece beef brisket
2 tsp ground cumin
1 tsp fennel seeds
1 sprig rosemary
400g can diced tomatoes
1 cup beef stock
4 chipotle chillies in Adobo sauce
salt flakes and freshly-milled black pepper
400g can black beans, rinsed and drained
rice and broccolini, to serve


Set a large saucepan over a moderate heat and sauté the onion, celery and garlic in olive oil for 10 minutes, until lightly browned. Add the beef and spices and fry for 5 minutes, turning several times, until seared.

Add the rosemary, tomatoes, stock and chipotle chillies in Adobo sauce, then season with salt and pepper. Mix in the black beans then cover with a lid and simmer for 23 hours, topping up with water as necessary, then carve and serve with rice and broccolini.


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