This week on our social media accounts, we’re letting Laura and Jim from Mashtun and Meow take the reigns plating up some amazing recipes either paired with or using our beer. The first is a real treat, using Mexicake imperial stout to make chilli.
We love us a good hearty stout, and Tempest’s Mexicake imperial stout combines classic chocolatey richness with an original kick, adding two types of chilli and cinnamon into the mix for a robust and rounded flavour that packs a punch on the palate. We’ve seen a few dessert recipes calling for this Mexican inspired treat as an addition, but we decided to turn this on it’s head somewhat and use the flavours in a savoury dish… a hearty and spicy chilli that’s perfect for warming up on a chilly Autumn evening.
Don’t be put off by the lengthy ingredients list, this is one of those easy dishes that follows the “chuck it in a big pot and forget about it for a few hours” approach.
800g beef brisket
1 chopped onion
5 crushed cloves garlic
2 chipotles (blanched with boiling water)
1 green chilli
1 tbsp tomato paste
80g dark chocolate
A bottle of Tempest Mexicake (1/2 for drinking, 1/2 for the pot)
1l high quality beef stock
tin of tomatoes
tin of mixed beans/kidney beans
Marinade for Brisket
Glug of olive oil
juice and zest of 1 lime
2 tsp smoked paprika
1 tsp cumin seeds
1/2 tsp cinnamon
1/tsp chilli powder
3 tbsp dark sugar
A small bunch of each of the following fresh herbs:
Preheat your oven to 120°C, then mix the marinade ingredients in a large bowl.
Chop the full brisket into rough 5cm chunks (large enough to pull later after cooking) and add to the marinade for an hour or so. Brown the meat in batches in a heavy casserole dish on a high heat and set to one side. Next, fry the chopped onion, crushed garlic, chopped pepper and green chillies at a lower temperature, lifting all the residual meaty goodness off the bottom, add to the softened onions the remnants of the marinade. Fry off for a few minutes with the tomato paste to open up the flavours of the spices and cook out potential bitterness. Then add the meat back into the casserole dish, cover with the stock and beer along with the dark chocolate and cinnamon stick. and bring to a simmer.
Then cook in the oven for as long as it takes for the meat to breakdown – we cooked ours for around 8 hours, but 2-3 hours should suffice. The longer and slower the meat cooks, the more the flavours intensify and the meat continues to tenderise.
Prepare the Salsa Verde just prior to serving. Roughly chop half a bunch of all the herbs with a finely chopped chilli, a garlic clove, a little salt and the juice of 2 fresh limes.
While the beef is still warm, pull apart with a couple of forks on a chopping board, adding back to the pan periodically. The final step is to add the tinned tomatoes and kidney beans to the pan and simmer lightly for 20mins – adding tomatoes at this point will add a freshness to the rich meat base as opposed to a sweet richness that will be produced if cooked for the full length of time.
This beef chilli is perfectly accompanied by nachos or a baked potato, or even simply served on it its own with a splash of salsa verde and of course a glass of the wonderful Mexicake.
You can read more reviews, recipes, and other interesting articles over on the Mashtun & Meow website by clicking here!