Smoked ancho chili beef brisket rice bowls
- 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
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.
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.
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.
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.
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.