Traybakes, casseroles and one-pots are ideal for taking straight to the table and getting everyone to help themselves
Beef brisket and black bean chilli
SERVES 8 DF
(FREEZE CHILLI ONLY) HANDS-ON TIME 1 HR
TOTA L TIME 4 HRS 45 MINS, PLUS RESTING
Slow-cooked until pull-apart tender, beef brisket makes a great alternative to mince in this protein-packed beer-braised chilli.
1.7kg beef brisket 3 tbsp vegetable oil 2 large onions, sliced 2 red peppers, cut into chunky dice 5 garlic cloves, crushed 1½ tbsp ancho chilli flakes 1½-2 tsp hot chilli powder (optional) 2 tsp ground cinnamon 1½ tbsp ground cumin 1 tbsp ground coriander 2½ tsp smoked paprika 1 tbsp dried oregano 2½ tbsp plain flour 1 tbsp cocoa powder 750ml beef stock (made using 1½ cubes or stockpots) 2 tbsp tomato purée 250ml dark beer 2 x 400g tins black beans, rinsed and drained 1 tbsp light brown sugar
To serve, optional 2 ripe medium avocados, stoned 200ml soured cream ½ x 30g pack coriander, leaves picked, plus sprigs zest and juice of 1 lime, plus extra lime wedges cooked rice
1 Trim any excess fat from the brisket and cut the meat into 4cm chunks. Heat 1 tablespoon of the oil in a large lidded frying pan or casserole; brown the beef in batches over a high heat, adding more oil as necessary. Set aside in a large bowl.
2 Reduce the heat to medium, add another tablespoon of oil, then fry the onions and peppers for 10 minutes. Add the garlic and cook for 1-2 minutes, stirring, followed by the ancho chilli flakes, chilli powder (if using), spices, oregano, flour, cocoa powder and a splash of stock. Cook for a further 1-2 minutes. Preheat the oven to 150°C, fan 130°C, gas 2.
3 Return the beef to the pan with the tomato purée. Season and stir to coat. Pour in the beer and remaining stock and bring almost to the boil.
4 Cover and cook in the oven for 3 hours or until the meat is very tender.
5 Meanwhile, in a food processor, blitz the avocado flesh, soured cream, coriander and lime zest and juice until smooth. Cover and chill until ready to serve.
6 Remove the chilli from the oven and increase the temperature to 170°C, fan 150°C, gas 3½. Stir through the beans and sugar and return to the oven, uncovered, for 30 minutes.
7 Ladle the chilli into bowls and serve with rice and lime wedges. Top with the avocado soured cream and scatter over the extra coriander sprigs. Leftover chilli freezes well.
■ (chilli only) 475cals; 18g fat (6g sat fat); 52g protein; 6g fibre; 22g carbs; 7g total sugars; 1.1g salt
Slow cooker method: Prep to the end of step 3 (using just 500ml stock) and transfer to the slow cooker. Cover and cook for 8 hours on Low (or 5 hours on High). Add the beans and sugar and cook for 45 minutes, covered.
