Posted on March 17, 2016

One Chili Brisket NINE ways

Food/ Gallery

Sometimes you don’t want to slave over your stove. I hear you. And you also want something versatile that you can add to your weekly plan and present it in a new way to wow the family. I can sense you all nodding…so let me introduce you to my new favourite…the Chili Brisket.

So the Brisket. It’s a cheaper cut of beef that comes boneless. It has enough fat in it to be slowly cooked without drying it out. I sealed the meal on the stove top before cooking it in the Slow Cooker. By all means you can cook this slowly in the oven. I cannot comment on how long this would take as I haven’t done it so you may need to experience a bit of trial and error.

So why Chili Brisket? Well it’s tasty. It’s economic. And well super easy to make. Below is my recipe followed by NINE ways of using the meat. Yes NINE. Crazy right? But trust me each and every recipe using the pulled meat is awesome. You will love it!

You’re welcome ladies. You’re welcome!

PS: should you have any leftover Brisket it can totally be FROZEN and used up within three months. I will accept thank you in the form of cake.

Chili Brisket Recipe

1 Beef brisket between 1-1/2 KG in weight

Washed, dried and lightly scored (or pricked all over to get the flavour in).

Spice blend:

2 Tbsp cumin seeds

2 tbsp coriander seeds

1 heaped tbsp Mexican oregano

1/2 tbsp paprika

1 heaped tbsp sea salt

1/2 tbsp black peppercorns

1 large piece of cinnamon

1 chipoltle chili (for a smoky flavour)

1 tsp crushed red chili flakes (optional. I actually add 1 tbsp as I like mine with a bit of a kick).

2 tbsp oil (I used olive oil)

1x 400 gram chopped tinned tomatoes

125 ml beef stock or water

2 medium red onions sliced thinly

4 gloves of garlic-minced (or 1 tsp garlic powder)

1 whole chipotle chili

3 bay leaves

1 cinnamon stick

1) place your whole spices in a grinder (or pestle and mortar) and grind to a powder. You can leave it a bit course if you wish.

2) Scatter half the spice blend onto the meat and massage it into the meat. Try and get the spices in as deep as possible (the scoring helps get the flavours in as does the pricking). Repeat on the other side.

Now if you have time you can leave the meat to marinade in the fridge overnight. Or leave it for 30 minutes before sealing.

3) Heat a large frying pan on a medium heat. Whilst the pan in heating add the oil to the meat and massage it in.

4) Add the meat to the pan. Now fry on both sides until sealed. Mine took about 5 minutes on each side (I did however check after 3 minutes as burnt spices and bitter).

5) Once the meat is sealed remove from the pan and allow the fat to drain.

6) Place the tinned tomatoes, water onions, garlic, chili and cinnamon into the slow cooker. Add the Brisket. Now wait for it to cook.

Personal foodie note: I cooked the Brisket on a medium setting for 6 hours. The meat was then literally falling to pieces. I would check the meat after 5 hours. Then every 45 minutes after that. Remember that the heat settings on each slow cooker are different so you need to adapt recipes to suit you.

7) Once the meat is cooked turn off the slow cooker and remove the meat carefully from the pot and allow it to cool before shredding the meat.

8) Now you can either add the meat back to the sauce or place the meat in a container and cover to prevent it drying out. The meat will keep happily for up to 5 days. Or you can freeze it for a month. It’s up to you.

Now how to transform your Brisket into kick ass meals…

So below I’ve listed 9 meals you can create from the gorgeous meat. All these meals are Mexican inspired and use pretty much similar ingredients to keep up with the theme. I make no apology for this; I just wanted you to be aware of this before you continue reading.

Note that there isn’t accurate measurements because they are NOT REQUIRED.

I do however suggest you weigh out carbs to avoid portions being too big. Once you get used to how much rice/pasta/couscous you need you can do away with the scales for this part too.

Unless you are baking I think scales can forgotten whilst you experiment and enjoy being in the kitchen creating meals. It’s your kitchen; own it.

Chili Brisket in the sauce with rice

I allocate around 90-100 grams of ‘ pulled (shredded) meat per person. For four people (and a portion for lunch the next day) you will need (estimated):

500 grams meat

1x 400 grams can red kidney beans rinsed

2 tbsp fresh coriander leaves chopped


You can serve the chili with plain boiled rice. I use Basmati rice.A portion is 75 grams of uncooked rice per person. So you just multiply the rice per person. You can either serve the chili with plain rice or flavoured rice as follows:

5 portions of rice

4 tbsp fresh coriander chopped finely

Juice of 2 limes (or 1 if you don’t like sour)

Add the coriander and lime to the rice and stir it through. Yummy.

Note: keep the leftover rice in the fridge.

Heat the brisket over a low heat on the stove. Add the coriander and kidney beans. Heat gently for five minutes. Now serve with chili.

Optional extras:

Tortilla chips-if you are using these reduce your rice portions.

Soured cream (I use reduce fat) or low fat yogurt

Sliced red onions

Shredded lettuce

Sliced Radishes

Taco pickles (I make my own)


Lime wedges

Cumin powder

So as you can tell this recipe is awesome served simply or you can make it as elaborate as you wish.

Poor Mans Burrito rice bowl

A bit like a poor mans burrito…but in a bowl.

You will need:

One portion of cooked rice (or flavoured rice)

One portion Brisket meat

3 tbsp black beans rinsed (if using tinned which is what I do) OR 2 tbsp red kidney beans (again rinsed if using tinned).

2 tbsp grated cheddar

Shredded lettuce

Jalapenos (sliced)

Diced tomatoes

Sliced red onion (or diced if you prefer)

Sour cream (I tbsp is enough)

2/3 tbsp salsa

Taco pickles (optional)

For extra citrus kick a wedge of lime

Optional extra:

I make my rice bowls in the microwave to save time (and dishes) however you could make it under the grill but would need to keep an eye on your bowl. Always ensure you use suitable bowls for the method of cookery you choose.

1) place your rice in the bowl. Add the meat, beans, salsa, jalapeno and build up your rice bowl. Add the grated cheese. Now warm up in the microwave until the cheese is melted.

Do you add the soured cream, salad or taco pickles (if using) until you’ve warmed up your rice bowl.

2) Once the rice bowl is warmed up add the remaining ingredients such as the salad, soured cream and pickles.


This dish can be prepared and kept in the fridge and warmed when required making it a great lunch dish too.

Poor Mans Burrito

Don’t be put off by the name. The reference is to the ingredients used to ‘ pad out’ the recipe.

To make 2 Burritos

2 tortilla wraps

100 grams shredded meat- I used the meat cold. You could warm it up too.

2 tbsp black beans or 2 tbsp red kidney beans rinsed and drained

4 tbsp salsa

6 tbsp rice

Jalapenos (I used sliced red ones as they are sweeter and well look pretty too)

Shredded lettuce

1 small sliced red onion

2 tbsp shredded (or coarsely grated) cheddar cheese. Strong cheddar adds a bite to the burritos)

1 tomato diced

1 tbsp coriander leaves finely chopped

Tooth picks-to secure the Burritos

To serve:

Extra salsa

Tortilla chips

Soured cream (optional)

1)Place the wrap on a large surface (this helps me to avoid knocking things down…). You need to place the ingredients towards one end leaving a gap at both the top and bottom to roll it. How build up your Burrito.

I add the rice, beans, meat, then the salad ingredients, salsa and cheese.

2) Now gently press done the ingredients. Fold the Burrito at the top and bottom. Now roll it in one direction to form the Burrito. Secure with a tooth pick to stop it unraveling.

3) Serve with the tortilla chips, salsa and cream.

Brisket Sliders

Sliders to me are a fun alternative to the Burger. I used brioche buns however there is nothing stopping you using plain burger buns for this recipe.

To make 4 sliders

4 buns sliced in half

100 grams meat (shredded) you can use just the meat or add it to the meat sauce if you prefer a softer slider.

4 tbsp grated cheese (edam works, as does cheddar and even mozzarella)

1 tomato, finely diced

1 small red onion finely diced

2 tbsp jalapeno peppers (sliced)

Spicy mayonnaise (or standard plain)

Optional: chili sauce (feel free to add it at the same time as the mayonnaise if you wish to use it.

1) Lightly toast the bottom bun. I do that on a flat pan.

2) Now add the meat, tomatoes, onion, jalapeno followed by the cheese.

3) Now either place the open buns under a medium grill for a minute or two (just until the cheese melts) or in a microwave until the cheese melts.

4) Spread the mayonnaise on the top bun and place on top of the slider. Secure with a tooth pick. Serve with chips or whatever takes your fancy.

Lettuce rice bowls

I love lettuce rice bowls. You can add whatever you want and create a meal that looks quite damn impressive. Enjoy!

To serve two people as a light meal:

4 iceberg lettuce leaves that look like cups

100 grams shredded meat (cold)

8/12 tbsp rice (cold)

1 tomato finely diced

1 medium red onion finely diced

2 tbsp chopped coriander

2 tbsp chopped jalepenos

4 tbsp black beans or 3 tbsp red kidney beans (rinsed and drained)

Juice of 1 lime

Salt to taste

4 tbsp grated cheese

4 tsp soured cream or low fat yogurt

1)Mix together the rice, meat, onions, tomatoes, coriander, beans, jalepenos

and lime juice together. Add a little salt and taste for the right levels for you.

2) Place the rice mixture into the rice bowls. Add the cream or yogurt and sprinkle on the cheese. Serve!

Note: if you need to do some forward prep mix the rice mixture beforehand. Assemble before serving.

Brisket and Cheese melts

Naughty but nice. So good! Kids and adults alike will love it.

To make a melt snack you will need:

2 pieces of bread

30 grams of Brisket

3/4 tbsp grated cheese

Chili sauce (optional)

1 tbsp oil or 1 calorie spray oil

1) Spread the chili sauce on the bread. Add the cheese and brisket. Press down to seal.

2) Warm up a large frying pan or flat pan (use a tava if you have one). Spray the sandwich with the oil or brush one the oil is using olive oil.

3) Place in the pan. Fry until light and golden and turn over. Repeat.

4) Remove from the pan, cut in half. Apply to face. Yum.

Open Tortilla Wrap

I’ll be the first to admit that sometimes creating Burritos feels like a chore. Here is the perfect alternative.

To make 4 open wraps you will need:

4 tortilla wraps

160 grams shredded meat

8 tbsp cooked rice (or flavoured rice)-I used warmed rice

4 tbsp black beans (rinse and drained) or red kidney beans (rinse and drained)

1 tomato finely diced

1 medium onion diced

4/8 tbsp salsa (use 1 tbsp per wrap for a mild taste or 2 for a stronger punch)

2 tbsp chopped coriander leaves


Salt-to taste

Lime wedges-to serve

Optional extras:

Tortilla chips

Soured cream


1) Place the wraps on your choice of serving ware (dinner plates work as the are well big).

2) Layer the ingredients. Add the rice, followed by the beans, tomatoes and onions. Sprinkle on some salt (not too much-everyone can adjust to suit themselves).

3) Add the Brisket. Drizzle over the salsa. Sprinkle on the coriander and jalapeno.

Add the lime wedge to the plate and serve (that way everyone can control their citrus levels to their own tastebuds).


NOTE: this dish is best assembled and served rather than being left around.

Banh mi inspired sandwich rolls

Banh mi are the best Vietnamese Street food. If you are ever blessed enough to be in Vietnam do give them a try. Here is my twist on them. It’s inspired by the Vietnamese classic; by no means is this authentic.

To make one Banh mi inspired roll:

1 large hot dog finger bun (sliced the usual way at the top)

50 grams pulled meat plus meat sauce

Shredded lettuce

Chili sauce

Taco pickled (if you don’t have any feel free to use whole jalapeno to add an acid kick)

2 tbsp cheddar cheese grated

1) place the meat in the bun and drizzle over two tablespoons of the sauce. Drizzle on some chili sauce if using. Sprinkle on the cheese.

2) Now either warm up in the microwave until the cheese has melted or cover with foil and warm at 160c in the oven until the cheese melts.

3) Add the lettuce and pickles and serve immediately.

Fully loaded Brisket Nachos

These are very very moreish and are a great food to munch one whilst watching a match (or three) or catching up on a boxset. These nachos are so good you’ll wonder why you didn’t know about them earlier.

To serve 2 as a munch you will need:

100 grams tortilla chips

4/6 tbsp refried beans

1 tomato finely chopped

1 medium onion finely chopped

6 tbsp grated cheese (you can use cheddar, edam, mozzarella-whatever you have available)

3 tbsp soured cream

Sliced jalepenos

8 tbsp salsa

1 tbsp coriander leaves finely chopped

1)Take a 20 cm pan (I use a skillet but you can use any oven proof dish really). Pre-heat the oven to 180c.

2) Place the chips in the pan. Spread them out. Now get creative.

3) Add the refried beans (I added dollops around the pan).

4) Add the salsa. I drizzled it over with a spoon.

5) Sprinkle over the tomatoes, onions and coriander.

6) Sprinkle on the cheese.

7) Place in the oven and baking until cheese has melted (around 10 minutes should be enough time).

8) Remove from the oven. Add the soured cream and sprinkle on the jalepenos.

Serve immediately.

You Might Also Like


  • Reply Rileigh January 15, 2017 at 7:20 PM

    not tryna be a … not tryna be a jacker but do you mind posting a good recipe for gumbo? my great grandmother was from the deep south and never taught anyone in the family how to make it therefore i never tasted it;;2830&i&#8217#m very very curious of its taste! =]

    • Reply Stylemesisteradmin April 15, 2017 at 10:09 AM

      I will get on the case sweet! I love a good Gumbo. Never ever made a traditional one but will look into it.

    Leave a Reply

    Back to top