Matt Healy's Pulled Beef Brisket Chilli



Mix all your dry ingredients together, score your beef and massage the spice mix into the meat.

Pop a large ovenproof frying pan onto a high heat, add a glug of oil and seal your beef evenly on all sides.

Squash your garlic cloves, finely chop your chillies and roughly chop your onions.

Add these to the pan and lightly brown, then add your tomatoes and stock and bring to boil.

Pop the whole pan, uncovered, in the oven and slow cook for 4/5 hours until the meat starts to break u

Remove the cooked brisket from the pan into a bowl and, using 2 forks, pull the meat into strands.

Meanwhile, put your pan back onto a medium high heat and bring back up to the boil and using the back of a spoon, break down any chunky pieces of onion and garlic.

Add your pulled beef back into the sauce and serve with chopped coriander, sour cream and sliced avocado.


Prep time: 20 minutes

Cook time: 4 hours

Serves: 6

  • 1 tbsp of coriander

  • 1 tbsp of chilli powder

  • 1 tbsp of cumin

  • 1 tbsp of chilli flakes

  • 1 tbsp of smoked paprika

  • 1kg of brisket (trimmed)

  • 4 cloves of garlic

  • 2 red onion

  • 2 red chillies

  • 2 tins of chopped tomatoes

  • 500ml of chicken stock

  • 1 handful of coriander

  • 100g sour cream

  • 1 avocado (chopped to serve)