NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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.
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.
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.
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.
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.