Slow Cooker Yellow Chilli Brisket

Slow Cooker Yellow Chilli Brisket

Slow Cooker Yellow Chilli Brisket

The recipe I have put together here could be just what you need if you are looking for a warming dish for autumn and winter. Slow cooked brisket, tender and falling to shreds, mixes with yellow chillies, amarillo chilli sauce and taco beans to create slow cooker yellow chilli brisket with delicious flavours reminiscent of South America.

yellow-chilli-brisket-3

Brown the brisket on all sides before placing in the slow cooker.

brisket

Cook on low all day. Once tender, shred the meat then continue to cook with the yellow chillis and beans.

Slow Cooker Yellow Chilli Brisket - BakingQueen74

Ready to serve, the brisket has mingled with the chilli and taco beans flavours, and the final dish is full of flavour! Serve it with rice and sour cream. Leftovers are excellent on a baked potato, in tacos or topping a pizza!

Slow Cooker Yellow Chilli Brisket - BakingQueen74

Pin my slow cooker yellow chilli brisket recipe for later!

Slow cooker yellow chilli brisket

Slow Cooker Yellow Chilli Brisket

Make your chilli with a brisket joint instead of mince and with yellow chillis and taco beans and ring in the changes
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Slow Cooker
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 4 people
Calories: 409kcal
Author: bakingqueen74

Ingredients

  • 850 g beef brisket
  • 1 rich beef stockpot (or stock cube)
  • 200 ml hot water from the kettle
  • 3-4 capfuls amarillo chilli sauce I used Encona
  • 1 in handful of mild pickled yellow chillies sold a jar
  • 3/4 of a 400 g tin of taco beans in spicy tomato sauce
  • 4 tbsp tomato purée

Instructions

  • First, sear the brisket on all sides in a hot pan, then place it in your slow cooker. Add the beef stockpot and hot water and cook on high for 4-5 hours, until tender.
  • After the 4-5 hours, remove the brisket from the slow cooker and place it on a large plate. Shred the meat using two forks.
  • Remove half of the beef stock from the slow cooker and place the shredded brisket back in.
  • Add the Amarillo chilli sauce, the yellow chillies, the taco beans in spicy tomato sauce and the tomato purée. Combine and cook on high for 1 hour
  • Serve garnished with fresh herbs, with boiled rice and flatbreads.
Tried this recipe?Tag me @bakingqueen74 or use hashtag #bakingqueen74!

 

 

 



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this sounds fab. I’ve not seen the yellow chillies so will have a look for these!

Woo Hoo! Great to have you on board Lucy. Your chilli brisket looks glorious, what a great recipe, I do love a one-pot dish that is hearty and filling.

just delicious – love the look of this recipe – brisket is so good in the slow cooker. Happy weekend everyone 🙂

[…] this lamb and spinach curry is slow cooked I am linking it to the Slow Cooked Challenge hosted by Baking Queen74 and Farmersgirl Kitchen.  I am also linking it to the #FoodYearLinkup  at Charlotte’s Lively […]

just planning mine now.. coming this weekend! fun that you’re co-hosting this now… gorgeous looking brisket. Divine!

[…] for a twist try this Yellow Chilli Brisket […]

[…] it to Janice of Farmersgirl Kitchen’s The Slow Cooked Challenge which is being hosted by Lucy over at Baking Queen 74 this […]