For the 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
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
For the Mojo verde
4 cloves garlic, peeled
Large handful coriander leaves
½ tsp cumin seeds, toasted
Olive oil to bind, roughly 100ml
2 limes, juice only
6 floury buns to serve
1. Preheat your oven to 150°c fan or 170°c for a conventional oven.
2. For the Chipotle mix the spices together with the sugar and a pinch of sea salt and mix together.
3. Rub into the beef brisket and leave for three hours in the fridge to marinate.
4. 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).
5. 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.
6. When the onions are softened, add the Chipotle, chopped tomatoes and the beef stock and bring to the boil.
7. Add the brisket and put a lid on the pot.
8. 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.
9. 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.
10. Take the beef out of the Leisure range cooker and remove the bay leaves and rosemary stalk. Pull the meat apart with two forks.
11. Serve on the table with plenty of floury buns and the mojo verde on the side so everyone can get stuck in.
Recipe courtesy of Leisure and Dan Doherty