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Rectory Farm, Northmoor
Oxfordshire OX29 5SX
United Kingdom

Recipe of the Month

Northmoor Meat Company news & blog: news from our family beef farm in Oxfordshire



Recipe of the Month

James Florey

Chilli con Carne with Brisket!

This is some serious comfort food! Perfect served with Nachos and eaten whilst watching the rugby!

Order you Brisket here!


1.5 - 2kg Brisket Joint unrolled and cut into 2 - 3cm thick slices across the grain

500ml coffee

2 - 3 lrg dried chillies

2 tsp ground cumin

2 tsp smoked paprika

1 tsp dried oregano

2 bay leaves

2 red onions diced

3 - 4 fresh chillies

2 cinnamon sticks

10 cloves of garlic crushed

Salt and Pepper

4 x 400g tins of chopped tomatoes

3 tbsp molasses

3 peppers sliced

2 x 400g tins kidney beans


Slice the Brisket Joint into 2.5cm thick slices against the grain

Make the coffee and soak the dried chillies in it for a few minutes

Heat a large Casserole pan and add a few glugs of olive oil, add the cumin, paprika, oregano, bay leaves and onion and fry until the onions have softened.

Deseed and finely slice half of the fresh chillies as well as all the dried chillies and add them to the pan along with the garlic, cinnamon sticks salt and pepper and coffee. Then add the tomatoes and molasses.

Add the brisket pieces and cover and simmer for 3 - 4 hours stirring every once in a while.

After 3 - 4 hours use a couple of forks to pull apart the beef so it goes nice and shreaded.

Once this is done add the sliced pepper and kidney beans and simmer with the lid off for 30 - 60 minutes.

Taste and add any extra seasoning required and the remaining sliced fresh chillies if required.

Serve with Nachos, sour cream and guacamole.