2kg (4lb 8oz) piece of quality brisket Olive oil 2 carrots, roughly chopped 1 large onion, sliced 3 peppers (1 each of red, green and yellow), roughly chopped 1 small butternut squash, peeled and roughly chopped 1 fresh Scotch bonnet chilli, deseeded and roughly chopped 4 sprigs of fresh thyme 2 large tomatoes, roughly chopped Enough organic beef stock to cover the meat (about 1.5ltr/2¾pts)
For the spice rub
5 garlic cloves, peeled 40g (1½oz) fresh ginger, peeled and chopped ½tsp paprika 2tsp ground coriander 2tsp ground cumin ¼tsp nutmeg ¼tsp chilli powder 1tsp ground allspice ¼tsp ground cloves Combine all the rub ingredients in a bowl with a generous pinch of salt and pepper. Use a food processor or pestle and mortar to grind the lot into a paste, and rub it all over the brisket. Leave to marinate for at least 2 hours, but preferably overnight.
Preheat the oven to 170°C/gas 3. Place a large casserole pan over a medium heat, add a little oil and cook the brisket for 5 minutes, turning regularly, until browned well all over. Remove the brisket and set aside.
Add the carrots, onion, peppers, squash, chilli and thyme and cook over a medium heat for 5-7 minutes, until softened and starting to colour.
Tip in the tomatoes and cook for a further 5 minutes. Return the brisket, add enough stock to cover and bring to the boil on the hob. Pop the lid on, move to the oven and cook for 3-4 hours.
After 2 hours, check on the brisket and add a little extra stock if it’s drying out. If not tender after 3 hours, cut the brisket into smaller pieces and return to the oven.
Remove the brisket and shred the meat — if you want to thicken the sauce, just place on the hob over a high heat until it has reduced. Serve with rice and peas or jalapeño flatbreads (see below).