Chipotle beef brisket buns with mojo verde

Bonfire Night with Dan Doherty

Dan is delighted to be working with Leisure to present a variety of Bonfire Night recipes, each with a personal twist.

For starters he's added curry powder and chilli to fire up Haddock chowder and created his own Chipotle Beef Brisket in a bun with Mojo Verde for main course, which is served with Hasselback potato skewers instead of chips. Last but not least, his Triple Chocolate Marshmallow 'Smores' Brownies are a delicious take on the classic brownie dessert.

Each dish is designed to reflect Leisure's inspirational approach to cooking where you can have fun in the kitchen and set your inner foodie free. All you need to do is follow the recipe and add some loving care and attention when preparing the marinade so the beef can steep in those lovely flavours for a while. Then slow roast the meat in the oven. While the brisket is cooking you've time to assemble your zesty homemade mojo verde. Easy.

Ingredients

Chipotle beef:

  • Olive oil for cooking
  • 1.5kg beef brisket, left in one piece
  • 1 tsp ground cinnamon
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp brown sugar
  • 2 onions, finely diced
  • 3 cloves garlic, finely chopped
  • 2 bay leaves
  • Large sprig rosemary
  • 50g Chipotle in adobo
  • 1 tin chopped tomatoes
  • 250ml beef stock
  • Sea salt for seasoning
  • Black pepper for seasoning

Mojo verde:

  • 4 cloves garlic, peeled
  • Large handful coriander leaves
  • ½ tsp cumin seeds, toasted
  • Pinch salt
  • Olive oil to bind, roughly 100ml
  • 2 limes, juice only
  • 6 floury buns to serve


Method

Preheat your oven to 150°c fan or 170°c for a conventional oven. Gas mark 3

  1. For the Chipotle mix the spices together with the sugar and a pinch of sea salt and mix together
  2. Rub into the beef brisket and leave for three hours in the fridge to marinate
  3. Heat a large cast iron casserole pot on a low heat and add a splash of olive oil. Add the onions, garlic, bay leaves and rosemary and cook, with no colour, for 10-12 minutes (pop a lid on and turn the heat down if they start to colour)
  4. At the same time, heat a medium frying pan on a medium heat and add a splash of olive oil. Add the brisket and colour well on both sides
  5. When the onions are softened, add the Chipotle, chopped tomatoes and the beef stock and bring to the boil
  6. Add the brisket and put a lid on the pot
  7. Transfer to the oven and leave for four hours to cook. Check every 45 minutes or so, adding a splash of water if it gets too dry
  8. In the meantime, make the mojo verde: Blend all of the ingredients together in a blender until smooth and store in the fridge until required
  9. Take the beef out of the Leisure range cooker and remove the bay leaves and rosemary stalk. Pull the meat apart with two forks
  10. Serve on the table with plenty of floury buns and the mojo verde on the side so everyone can get stuck in

For a feast of this magnitude you'll need plenty of oven capacity and hob space. Leisure range cookers come in a variety of sizes to suit your needs - 60cm, 90cm, 100cm and 110cm.

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