"Not So Chilli" Con Carne

This nourishing one-pot favourite from @boobtofood is loaded with GOOD BONES brothy goodness. Packed with flavour and slow-cooked nutrients, it’s perfect for babies, toddlers, and the whole family.

Ingredients

Beef

  • 1.5 kg beef brisket

  • 1 tbsp cumin

  • 1 tbsp paprika

  • 1 tbsp dried oregano

  • 1 tsp ground coriander

  • 1 tsp salt

  • Olive oil, for browning

Vegetables and Aromatics

  • 1 red onion, sliced

  • 4 cloves garlic, minced

  • 2 tbsp tomato paste

  • 1 bunch coriander, leaves picked and stems finely chopped

  • 2 bay leaves

  • 1 stick cinnamon

  • Rind of 1 lemon

  • 2 red capsicums, thickly sliced

Liquids and Extras

Optional

  • 1 tin kidney beans, black beans, or cannellini beans (drained and rinsed)

  • 1 tbsp Cell Squared liver or organ powder

Guacamole

  • 2 ripe avocados, mashed

  • 1 lime, juice and zest

  • Reserved coriander leaves

  • Salt and pepper, to taste

To Serve
Brothy rice, wraps, tortilla chips, corn, jalapeños (for adults)

Oven Method

  1. Preheat oven to 130°C (fan-forced).

  2. In a small bowl, mix cumin, paprika, oregano, ground coriander, and salt. Score the fat side of the brisket and rub the spice mix all over.

  3. Heat olive oil in a large oven-safe pot over medium-high heat. Brown the brisket on both sides, then remove and set aside.

  4. In the same pot, sauté capsicum, red onion, and garlic until softened and lightly caramelised.

  5. Stir in tomato paste and cook for 30 seconds.

  6. Add diced tomatoes, GOOD BONES Beef Broth, lemon rind, bay leaves, cinnamon stick, coriander stems, and beans/organ powder if using. Stir to combine.

  7. Nestle the brisket (and any resting juices) back into the pot. Cover with a lid and cook in the oven for 6 hours, or until the beef is fall-apart tender.

  8. Shred the brisket into the sauce, stir well, and adjust seasoning if needed.

Slow Cooker Method

  1. Rub brisket with the spice mix and brown in olive oil as above, then transfer to the slow cooker.

  2. In the same pan, sauté capsicum, onion, and garlic. Add tomato paste and cook for 30 seconds, then transfer to the slow cooker.

  3. Add diced tomatoes, GOOD BONES Beef Broth, lemon rind, bay leaves, cinnamon, coriander stems, and beans/organ powder if using.

  4. Cook on LOW for 8–9 hours or HIGH for 4–5 hours, until beef is tender enough to shred.

  5. Shred brisket into the sauce and stir through.

Guacamole

  1. In a bowl, mash avocados with lime zest and juice.

  2. Stir in reserved coriander leaves, salt, and pepper. Adjust seasoning to taste.

Undivided Food