- 3lb (1.5kg) Beef Brisket
- 300g/12oz Turf-smoked Pork Belly
- 800g (2 tins) Red Kidney Beans
- 800g (2 tins) Plum Tomatoes
- 1 tablespoon Oregano
- 1 tablespoon Cumin Seeds
- 1 tablespoon Smoked Paprika
- 1 tablespoon Chili Powder
- 4 Garlic Cloves, minced
- 3 large White Onions
- 2 tablespoons Salt
- 2 tablespoons Coriander Powder
- 2 tablespoons of Henderson’s Yorkshire Relish
- 2 large Carrots, grated
For a ‘cooked over an open fire’ taste, smoke the pork belly using some crumbled peat logs (turf). Simply put the pork belly on a rack in an oven tin containing some small pieces of broken-up turf, seal with tin foil and heat on the hob until smoked. Turning on the extractor fan is optional. As is opening the windows.
Dice up the Pork Belly & fry it over a medium heat in a dry pan.
After 10-15 minutes, and when the fat has rendered down, drain off the meat but keep the fat.
Gently fry/sweat the Onions & Garlic in the fat for 10 minutes, then put in the slow cooker.
Cut the Brisket into big meaty chunks (see photo right), then gently fry in batches and add to the slow cooker.
Put the Slow Cooker on.
Throw in the Carrots, spices & Salt, the Plum Tomatoes & the Henderson’s Yorkshire Relish.
The only thing that shouldn’t go in for now are the Red Kidney Beans.
Cook for 3-4 hours or until the Beef Brisket falls apart when you look at it.
Take a potato masher and mash away at the Brisket until it is well broken up.
Throw in the Red Kidney Beans.
Cook for another 30 minutes.
You can freeze this in portions, or serve up with rice & feed a posse of no good varmints just passing through.