Cart 0

The Best Bonfire Night Recipes

Sarah Jane Wilkins beef chilli bonfire night jalapeno cornbread pulled beef recipe

Slow Cooked Pulled Beef Chilli

Ingredients

1kg Beef Shin/Flank cut into 8-10cm pieces

2 tablespoons vegetable oil

2 Large onions finely chopped

3 Garlic cloves finely chopped

2 Red chillies finely chopped

2 tablespoons ground cumin

3 tablespoons smoked paprika

1 tablespoons chilli powder

2 400g tins chopped tomatoes

300ml Beef Stock

2 400g tin red kidney beans

Recipe Method

  1. Season beef with salt and pepper, heat up the oil in a large frying pan and on all  sides until golden brown place into a large oven proof dish.
  2. Repeat the process with the onions and add the beef, add the rest of the ingredients except the kidney beans and cover with a lid. Place in a oven pre-heated to 130 degrees and cook for 3-4 hours until beef falls apart.
  3. Remove the beef and shred up. Place back into the dish and add the kidney beans and return to the oven with the lid off for around 30 minutes. Season this dish with salt and pepper. Serve with rice and jalapeno cornbread.

Cook with: 

Jalapeno Cornbread

Ingredients

5 oz strong white flour

5 oz fine polenta

4 tablespoons baking powder

20 oz caster sugar

2 eggs beaten

1 tablespoon unsalted butter

8 floz full fat milk

2 pinches of salt

2 tablespoons jalapenos

1 tablespoon chopped chives

8 oz grated cheddar cheese

Recipe Method

  1. Preheat oven to 190 degrees. Combine flour polenta salt baking powder and sugar into a mixing bowl; add eggs, butter and milk to form a smooth batter stir in salt pepper and chives jalapenos. Put the cheese into a 2lb loaf tin lined with greased paper.
  2. Bake for 30-40 minutes until golden brown and firmly remove from the tin and place on a wire rack.


Newer Post


Leave a comment

Please note, comments must be approved before they are published