• 2 Tbsp olive oil
  • 500 g beef brisket, trimmed
  • 1 red onion, sliced
  • 2 cloves garlic, crushed
  • 1 tsp Gregg's Ground Cumin
  • 1 tsp Gregg's Rubbed Oregano
  • ½ tsp Gregg's Ground Chipotle
  • 400 g can Wattie's Crushed and Sieved Tomatoes
  • ½ cup beef stock
  • 420 g can Wattie's Baked Beans
  • Chopped coriander or parsley to garnish
  1. Heat the olive oil in a frying pan over medium high heat. Lightly season the brisket with salt and pepper then sear for 4 to 5 minutes until brown on all sides. Remove from the pan and place into a slow cooker with any juices.
  2. Add the red onion and garlic to the pan and brown for 2 to 3 minutes. Add the Gregg’s Ground Cumin, Gregg’s Rubbed Oregano and Gregg’s Ground Chipotle and cook, stirring for a further 1 minute. Add mixture to the slow cooker with the Wattie’s Crushed and Sieved Tomatoes and the beef stock.
  3. Cover and cook on low for 6 to 8 hours until the brisket is tender. Remove the brisket from the cooker and shred with two forks. Return to the cooker with the Wattie’s Baked Beans. Cover and cook for a further 15 minutes until the beans have warmed through.
  4. Top with chopped coriander or parsley before serving. Serve with rice and a green salad or as a filling for tacos along with coleslaw, coriander and lime wedges.

Top Tips

  • Prepare in the morning and cook slowly for the day. Dinner will be ready when you are!
  • Perfect as a burrito filling or use as a filling for quesadillas – add a little grated cheese and a few baby spinach leaves too.

Made With

Crushed and Sieved Tomatoes

This passata style product uses only the finest vine-ripened Hawke’s Bay tomatoes, crushed and sieved to create this natural tomato sauce style product.

Baked BeaNZ®

Baked beans in a delicious rich tomato sauce.

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