رابط مشاهدة المباراة في الاسفل

Slow-Cooker Pumpkin and Beef Brisket Chilli Recipe

 Ingredients

Serves: 8
1½ tbsp olive oil
600g pumpkin, peeled, deseeded, and cut into 2.5cm pieces
1kg beef brisket, string removed, patted dry
2 onions, chopped
1 red pepper, roughly chopped
3 garlic cloves, crushed
1 tbsp smoked paprika
1 tsp ground cumin
1 tsp fennel seeds, crushed
1 tbsp tomato purée
75ml balsamic vinegar
400g tin chopped tomatoes
1 beef stock pot, made up to 500ml
400g tin cannellini beans, drained
Rice, baked potato, or grated mature Cheddar, to serve (optional)
15g fresh coriander, leaves picked




Nutritional Information (Per Serving):

Energy: 394 calories
Fat: 23g
Saturates: 9g
Sugars: 10g
Salt: 0.7g
Carbohydrate: 15.1g
Protein: 27.6g
Fibre: 4.6g

Method
Prepare the Pumpkin:

Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Fry the pumpkin for 12-15 minutes, tossing regularly until browned. Set aside in a bowl and cover.
Brown the Beef:

Season the beef brisket generously. In the same pan, place the brisket fat-side down and cook for 12 minutes, turning occasionally, until browned all over. Remove and set aside.
Cook the Vegetables:

Reduce the heat to medium. Add the remaining oil to the pan and fry the onions and red pepper for 5 minutes, stirring to scrape up any browned bits. Add the garlic, smoked paprika, cumin, fennel seeds, and tomato purée. Cook for 2 minutes. Pour in the balsamic vinegar and let it cook away for about 1 minute.
Assemble in the Slow Cooker:

Transfer the vegetable mixture to a 3.5-litre slow cooker. Add the chopped tomatoes and prepared beef stock. Place the browned brisket into the slow cooker. Cover and cook on low for 7 hours.
Finish the Dish:

After 7 hours, uncover and stir in the pumpkin and cannellini beans. Cover again and cook for an additional 1 hour 30 minutes.
Serve:

Shred the brisket with two forks, mixing it back into the chilli. Season to taste. Serve with rice, baked potatoes, or grated cheese, if desired. Garnish with fresh coriander.

Tips
No Slow Cooker? Follow the steps up to adding the tomatoes and stock. Bring the mixture to a simmer in a casserole dish. Cover and bake at gas mark 2 (150°C, fan 130°C) for 5 hours. Stir, add the beans and pumpkin, then cook for 1 more hour.
Freezing Guidelines: For the best quality, consume frozen portions within 3 months. Ensure proper defrosting before reheating.

Related Recipes
Slow-Cooker Beef Bourguignon
Chilli Con Carne with Avocado
Beef Brisket Ragu with Creamy Mash
Slow-Cooker Beef with Prunes
Enjoy this hearty and flavorful dish that's perfect for a cozy dinner or meal prep!

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