A tasty slowcooked pulled chipotle beef recipe.
Suitable with wraps, on a bowl of rice, or by itself.

Info

Ingredients

• Olive oil
• Salt
• Pepper
• 1 can four bean mix
• 1 brown onion, sliced
• 6 - 8 cloves of garlic, finely diced
• 1 thumb sized knob of ginger, grated
• 2 - 3 cayenne peppers, finely diced with seeds
• 1 - 1.2 kg beef brisket
• 1 cup beef stock
• 1 packet old el paso chilli con carne in 1 cup of water
• 220g jar la costena chipotle sauce

Optional Garnishing

• Coriander to Taste
• Lime to Taste
• Grated Cheese to Taste

Directions

1. Turn slow cooker on to high.
2. On the stove, put a fry pan onto high heat.
3. Add a drizzle of olive oil to fry pan and cook diced onion until softened.
4. Add diced garlic, grated ginger, and diced chilli to onions and cook for 2 minutes. Add to slow cooker.
5. Drain and rinse the four bean mix and add to slow cooker.
6. Pour beef stock into the slow cooker.
7. Pour most of the Chilli Con Carne mix into the slow cooker, leave just enough to half fill the Chipotle Sauce jar.
8. In the same pan used to cook the onion, sear the brisket until golden brown. Season with salt and pepper to taste. Once browned add to slow cooker.
9. Pour chipotle sauce into slow cooker, over the meat.
10. Add the pulled meat spices to the beef stock and stir until dissolved.
11. Pour the remaining Chilli Con Carne spice mix into the jar of chipotle sauce, replace lid and shake. Pour remaining contents into slow cooker.
12. Cook beef until it can be pulled apart with a fork. At this point shred the beef using a couple of forks.
13. Once the beef is shredded, leave the lid off of the slow cooker for about half an hour to reduce the liquid. Stirring occasionally.
14. When the liquid has been reduced, it’s ready to go.