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Slow-Cooked Chilli Beef Brisket with Leeks, Cavolo Nero and Baked Potatoes

This recipe is quite mild, so add some fresh chilli if you like a real kick. 

Serves 4 Total Time 6hrs 20mins


  • 1–1.2kg beef brisket, in 2–3cm chunks 
  • 2 tbsp extra virgin olive oil 
  • 2 red onions, in half-moon slices 
  • 1L beef stock, using 2 beef stock pots 
  • 4 fresh bay leaves 
  • 1 tbsp dried oregano  
  • 2 sprigs of rosemary
  • 2 tbsp sweet smoked paprika
  • 1 tbsp membrillo quince paste
  • 1 tbsp sundried tomato paste 
  • 30g dark chocolate
  • 1x400g tin kidney beans in chilli sauce
  • 1x410g tins black beans in chilli sauce 
  • 4 baking potatoes

For the topping:

  • 175g leeks, sliced 
  • 200g cavolo nero, leaves shredded
  • 2 tbsp extra virgin olive oil 
  • 120g manchego cheese, grated
  • 4 tbsp sour cream


  1. Preheat the oven to 150°C/130°C fan/Gas Mark 2. Put the beef into a frying pan with 1 tablespoon of oil. Season, sauté until browned, then transfer to a casserole dish. 
  2. Add the onions to the frying pan with 1 tablespoon of oil, season and fry for 2–3 mins. Add to the casserole. 
  3. Pour the stock into the frying pan, gently scraping the base to draw in all the flavours. Add the bay leaves and bring to the boil, then pour over the beef. 
  4. Add the oregano, rosemary, paprika, quince, tomato paste and chocolate to the casserole. Stir, bring to the boil, pop a lid on and put in the oven. 
  5. After 4 hrs, add the beans to the casserole and cook for 1 hr. 
  6. Remove the chilli from the oven and set aside. Turn the heat up to 220°C/200°C fan/Gas Mark 7 and bake the potatoes until soft and fluffy (about 1 hr).
  7. Just before they finish cooking, fry the leeks, cavolo nero and some seasoning in a pan with the oil for 3–5 mins, until wilted. 
  8. Warm the chilli through and dish up with the potatoes and veg, and top with cheese and sour cream.
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