Chipotle with Beef


Serves 4
1 brown onion, finely sliced
1 stick celery, sliced
4 cloves garlic, finely sliced
2tbsp extra virgin olive oil
600g piece beef brisket
2tsp ground cumin
1tsp fennel seeds
1 sprig rosemary
400g can diced tomatoes
1 cup beef stock
1/2 cup Chipotle Sauce
salt flakes and black pepper
400g can black beans, rinsed and drained
Rice and broccolini, to serve



  1. Set a large saucepan over a moderate heat and sauté the onion, celery and garlic in olive oil for 10 minutes, until lightly browned. Add the beef and spices and fry for 5 minutes, turning several times, until seared.
  2. Add the rosemary, tomatoes, stock and Chipotle Sauce, then season with salt and pepper. Mix in the black beans then cover with a lid and simmer for 2-3 hours, topping up with water as necessary, then carve and serve with rice and broccolini.