Smoked ancho chili beef brisket rice bowls

Serves 6

Ingredients

• 2 dried ancho chilies
• 1 tablespoon olive oil
• 2 brown onions, sliced
• 1 teaspoon chipotle chili
• 3 tomatoes, roughly chopped
• 2kg Packer cut beef brisket
• 400g cooked white rice
• 1 x black beans, drained
• 2 avocado, halved, sliced 
• 1 cup coriander leaves

Method

Step 1

Place ancho chilies in a bowl, cover with boiling water and set aside for 30 minutes or until softened. Drain and reserve 2 cups of liquid. Slice off the tops. Scrape away the seeds and discard.

Step 2

Heat oil in a large saucepan and cook onion and chipotle chili paste for 8-10 minutes until softened. Add the tomatoes and continue to cook for 10 minutes until tomatoes have softened. Season with salt flakes.

Step 3

In a small food processor place the ancho chili, 1 cup (250ml) reserved ancho chili liquid, onion and tomato mixture and process until finely chopped.

Preheat oven to 160C.

Step 4

To a large baking tray add the beef brisket and coat in the onion and tomato mixture, add the remaining 1 cup of ancho water along with 2 extra cups of water (500ml). Cover with baking paper and foil and place into the oven for 5 hours or until beef brisket is tender. Slice beef into thick slices.

Step 5

To serve, place rice into bowls, top with beef brisket slices, along with tablespoons of the gorgeous tomato and onion sauce, black beans, avocado and coriander leaves. Enjoy.