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Pulled Brisket with Chipotle and Beans
Picture of the Pulled Brisket with Chipotle and Beans
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Pulled Brisket with Chipotle and Beans

Makes 4-6
Prep Time 15 minutes
Cook Time 6-8 hours
Easy

Ingredients

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

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.
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INGREDIENTS

Made with

madeWith Product
i

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.

madeWith Product
i

Baked BeaNZ®

Baked beans in a delicious rich tomato sauce.

Method

Step 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.
Step 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.
Step 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.
Step 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.

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.
What do I need?
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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
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