Chipotle beef with rice

by Ed Halmagyi


  • 1 brown onions, finely sliced
  • 1 stick celery, sliced
  • 4 cloves garlic, finely sliced
  • 2 Tbsp extra virgin olive oil
  • 600g piece beef brisket
  • 2 tsp ground cumin
  • 1 tsp fennel seeds
  • 1 sprig rosemary
  • 400g can diced tomatoes
  • 1 cup beef stock
  • ½ cup Disaster Bay Chipotle Chilli Sauce
  • salt flakes and freshly-milled 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 Chilli 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.

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