Chilli and chocolate shredded brisket cooked in the wonderful slow cooker!

5 Jan

I’m going to start with one of my favourite winter dishes. It’s simple, I think it’s delicious and it uses the slow cooker so you can’t get easier.

This is my own creation so be kind!!


Beef brisket joint. Trimmed of excess fat.
Tin of chopped tomatoes
1 tbps tomato purée
1 large chopped onion
2 crushed garlic cloves
1 tsp ground cumin
1 tsp ground coriander
2 tsp hot chilli powder or chopped fresh chillis if you prefer
1/2 pint beef stock
Tin of kidney beans
2 squares of good quality dark chocolate

First thing to do is get all the ingredients ready which, for this, I appreciate isn’t a lot of prep work!!

I like to fry the chopped onions for 5 minutes, in a little oil, just to give them a bit of colour.
Transfer these into the slow cooker. It’s at this point I like to add the chopped tomatoes, purée, crushed garlic, spices and stock. Give them a good stir to make sure they’re all mixed well.

Then in a little oil, brown the outside of the brisket joint. This will only take 5 minutes or so.

Throw, or gently place if you prefer, the brisket joint into the slow cooker!

Add a good pinch of salt and generous grind of black pepper and you’re good to go!

Cook on low for 8 hours or high for 4.

Half an hour or so before end of cooking; take the brisket out of the slow cooker, remove the string and you should be able to shred the tender beef using forks. It should look a little like this…


Place the shredded brisket back into the slow cooker and add a tin of rinsed kidney beans. Give everything a good mix so the beef is nicely coated in the spicy sauce. At this point give the sauce a little try and see if you need to add anymore seasoning or spices.

If the sauce is a little too thin you can add a roux at this point, as the chilli will still need more cooking time. A roux is a mixture of butter and flour in equal parts. For an average size slow cooker I would suggest a tablespoon of the mixture.

Before you replace the lid, throw a couple of chunks of dark chocolate on the top, then leave to cook for another half hour to an hour.

The chocolate may sound slightly odd but gives it a lovely richness. It makes it super scrummy!


When you’re ready to serve just give it one last mix and you’re done!

Told you it was simple…

As im not a rice fan, I like to serve this in a bowl with a big dollop of soured cream and some grated cheese; or if I have any flour tortillas in the house I make this into a chilli wrap, with soured cream, guacamole, grated cheese and shredded lettuce.

Enjoy and let me know your thoughts!

Love and whiskery snuffles,

Mousie xx


4 Responses to “Chilli and chocolate shredded brisket cooked in the wonderful slow cooker!”

  1. Floyd Kay (Snr) January 5, 2013 at 12:10 pm #

    It looks spectacular! And it’s on the menu chez FD tomorrow night !

  2. Floyd Kay (Snr) January 7, 2013 at 3:34 pm #

    Tried this last night, with Gdad and Nana round for tea. Went down an absolute storm!
    You have to give this a go !

  3. Floyd Kay (Snr) January 14, 2013 at 5:41 pm #

    Reblogged this on Floydsdad 'On the Pans'…! and commented:
    You may have seen via my twitter feed that I went to visit my lifelong best mate and his wonderful family (@calmville) on Sunday. They were one so a bunch of people who had committed to cooking the delicious ‘Nanny’s Lamb Curry’ which became my most read post ever over the weekend with over 200 people stopping by to take a look.
    I mentioned to him that the provider of that recipe, the talented and very lovely LondonMousie had another dish which was a sure fire winner, and told him all about this. So as the nights are cold and gloomy, I urge you to dig out your slow cooker, and give this a go!

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