The summer's all about getting away with
friends and family and that time is precious, so here's a dish that you can prepare
while you're packing to leave. It's an amazing chilli con carne, but not as you
know it. This one's got proper texture because instead of mince I'm using a delicious piece of
beef brisket. Let's kick off with a nice little tip about trying to create a portable hot meal
that will last about 3 - 4 hours in the back of a car so when you get somewhere, whether it's
camping or a festival or no matter what, it's hot and delicious and you don't have to just rely
on dodgy old things from like a service station. We've got a nice bit of beef brisket about 1.5
kilos. Score about a centimetre and a half down your brisket. We're creating a little chessboard
here to rub in some flavours and seasoning. Cover liberally with salt and pepper then throw about
a level tablespoon of ground cumin and grab a tin of smoked paprika. Now you can either take
the lid off like this or get a blunt knife and just stab it. Kinda means that you've
created like a little shaker. You want about a tablespoon level of this paprika
it's smoky, it's got a bit of heat to it, it's delicious, it's going to give
real attitude straight away. And then some oregano about a tablespoon again,
rub that into all the little cracks. And you see how it's all sticking to the meat like
that. And then we've got a pan on a medium heat, a little bit of olive oil, and go
straight in with our brisket here. That'll toast up the spices, will
start crispening up the outside of the brisket to kind of you know
give some attitude to the stew. Any left over spice goes in the pot along
with a couple of tins of tomatoes and one tin of beef stock. Then grab a couple of red
and yellow peppers. Just push in the stalk here so it goes in, and then you can pull it out
like that and you don't have to waste any. Chop them up and chuck them in
the pot with a stick of cinnamon. A couple of bay leaves never hurt, and just
whack that on the heat over here, on full whack. Look at that, it's like a corrugated
wall of sizzling meat. Move the brisket from the pan to the pot then slice up
a couple of onions, 4 cloves of garlic, and then some chillies to spice things up a
little bit, 2 to 4 will be brilliant. Add all of this to the pan with the brisket juices. The
room will start filling with Incredible flavours. [Coughing] There's some chilli in there for sure. When the onions are softened, add this
to the pot. Push that beef right into the bottom of that pan, grab a little bit
of coriander, this will be incredible. Now it's come to the boil just put
the lid on, turn it down to really low and let it simmer for about 4 -
4.5 hours and it will be delicious. Giving you plenty of time to go and pack. So
when you're ready to go you can make the chilli con carne portable by wrapping it up like a
present and that'll keep it nice and toasty. First seal it with cling film and then cover
it with foil. You can kind of go around the outside as well. Now for extra insulation
grab whatever's to hand, I've got a couple of tea towels and a picnic blanket. When
everyone else is eating some dodgy old burger or a dodgy service station snack, we have got
the incredible chilli con carne my style-y. Your portable chilli brisket is
going to stay nice and hot for a good few hours and get better and
better with time. The best part is that you've got a great meal ready
to go the moment that you arrive. I'm going to bring this beautiful
pulled brisket chilli back to life, do a nice little guacamole, got a few beers. I mean the nice thing is like even though it
was nearly cooked when I put it in the pan, it's carried on cooking and
it's just got better and better. Oh it's still hot! Mm. It's got a nice kick
to it now look at this delicious meat, it's just literally gravity's making it fall apart if I
just use my fingers look can you see how wonderful it's just pulling apart, and that's
the whole thing with a pulled brisket. For me the joy of a good chilli is not
mince meat, I want it to have texture. Oh. Because this dish has been
traveling for a couple of hours I'm gonna freshen it up with a splash of
vinegar and a touch of salt. Coriander, and then that's good to go, that
really is very good to go. Nice one. Now the perfect partner to our chilli brisket has
got to be a handmade guacamole with loads of lime, just get stuck in with some clean hands. You
don't need a knife you don't need a machine right, you do need ripe avocados for sure, because I
truly believe that this makes the best guacamole. I'm going to squeeze it in my hand like this
right, just squash it up in your hand. Look at the colour of that, beautiful. Get yourself
some coriander and just twist it. Look I'm doing this in the most crude possible way I mean at
the end of the day big man upstairs gave you a pair of hands you might as well bleeding use
them do you know what I mean? The only thing I'm going to use is my onion, just a rubbishy
old grater. Half a red onion gone in there. And then we want to go heavy on the lime,
heavy! To be fresh to be summertime you know, to cut through roasted or grilled meats and
stuff like that, so just get that lime in there. Season with salt, pepper, and then
grab some joyfully ripe tomatoes and squeeze right through your hands. Just scrunch it. As long as your hands are clean
you know you got them there for free you don't have to plug them in.
Finally min in some grated chilli and you're ready. That will make
the world of difference.You all right guys? If you pull out all the
seats and stuff I am pretty much ready to go as far as I can work out. Now you can serve
up your handmade guacamole with your brisket, add some simple lettuce leaves, some
yogurt, and some soft tortillas, nice. Oh Georgie you just nearly stitched me up! Oh look at that!
