Recipe Ideas: Pulled Beef Brisket and Black Bean Chilli

Macros per serve (based off 12 serves):

Calories 285





Serves 12 (your preference)

1500g beef brisket

1 red capsicum, stem removed

2 green capsicums, stems removed

1 large red chilli pepper

1 large stick of cinnamon

1 tbs ground cumin

1 tbs smoked paprika

1 heaped tbs dried oregano

800g Tin whole cherry tomatoes

2 bay leaves

400ml Real Beef Stock

4 fresh small red chillies

2 red onions

375g dried black beans, soaked as per directions on packet.

Olive oil

fresh coriander, finely chopped

red wine vinegar

salt & pepper


1. Place beef on a board & score one side

2. Bash cinnamon stick in a pestle then add cumin, paprika, oregano & mix

3. Rub into cuts in the brisket, season with salt & pepper & drizzle with olive oil.

4. Brown brisket well in a large pan over high heat.

5. Place bay leaves, whole capsicums, large chilli, tomatoes & stock in a large pot & bring to boil,

6. Meanwhile de-seed half the small chillies, finely slice all the chillies & the onions then add to pan with brisket, cook 5 mins. Transfer to the large pot.

7. Cover & leave to simmer for 4 to 4 1/2 hours or until tender, stirring occasionally & adding the drained black beans in the final 1/2 hour.

8. Remove bay leaves then gently pull beef apart using 2 forks. Add a little red wine vinegar to taste.

9. Reduce to desired consistency then scatter over coriander & adjust seasoning to taste.

Great filling for:



or served with rice.

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