COWBOY BRISKET WITH PUMPKIN AND CHARRED CHILLIES

We don’t have a tradition of chilli in Australia and that’s a real shame, because this delicious and delicately spiced beef stew is really remarkable – perfect as the weather turns cold.

Preparation time 20 mins plus 30 mins soaking Cooking time 3 hours Serves 6-8

4 dried ancho chillies

1 cup hot water

1kg beef brisket, cubed

4 rashers bacon, chopped

1/4 cup extra virgin olive oil

2 red onions, finely chopped 10 cloves garlic, sliced

2 tsp cumin seeds

2 tsp coriander seeds, cracked 2 tsp dried oregano

2 tsp smoked paprika

1 tsp chilli powder

375ml lager beer

2 x 400g cans diced tomatoes 250ml beef stock

1 bunch coriander

Sea-salt flakes and freshly ground

black pepper, to season

4 cups butternut pumpkin cubes 2 x 400g can black eye

beans, drained, rinsed

8 green chillies, seeded Damper rolls, to serve STEP 1 Remove stems and seeds from dried chillies, soak in hot water for 30 minutes. Chop finely, reserve liquid. STEP 2 Put brisket, bacon and olive oil in a large saucepan set over medium heat. Cook for 10 minutes, stirring, until well browned. Remove from pan and set aside. Add onions, garlic, cumin and coriander seeds to pan and cook, stirring, for 5 minutes. STEP 3 Return meat to pan, with oregano, paprika and chilli powder. Add beer, boil briefly, then stir in tomatoes and stock. Bring to a simmer. Pick coriander leaves and set aside. Chop stems finely, add to saucepan, then season. Mix in dried chilli and soaking water. Simmer, covered, for 2 1/2 hours, until brisket is tender. STEP 4 Add pumpkin and black eye beans to saucepan, cook for

15 minutes until pumpkin is tender, then stir in coriander leaves. Meanwhile, char the green chillies over flames, chop finely and mix in. Serve with damper rolls.