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Smoked ancho chili beef brisket rice bowls

Smoked ancho chili beef brisket rice bowls

Serves 6


  • 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


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.