Braised Chilli Brisket with Coriander Salsa
Let the hob do the work in this Braised Chilli Brisket with Coriander Salsa. “Cooking low and slow makes budget-friendly brisket meltingly tender,” says OcadoLife recipe editor Lauren Hoffman. Chilli jam adds a sweet note with a little kick for balance, and the salsa cuts through the richness. For another great-value cut, swap the brisket for boneless pork shoulder. This is a high-protein recipe.
- Time: 225 min
- Servings: 6
Source: ocado.com
Ingredients
- olive oil, plus a drizzle
- brisket joint, patted dry and cut into 3 cm chunks
- red onions, finely chopped
- cm piece ginger, finely chopped
- large garlic cloves, finely chopped
- large carrots, halved and cut into 4 cm lengths
- chilli jam
- double concentrate tomato purée
- stout
- cherry tomatoes
- bay leaf
- litre beef stock
- lemon, juiced
- pack coriander, finely chopped
- kale
- baking potatoes, baked
- knobs salted butter