liamsanders24
Assistant Cook
Hello!
I am planning on making some chilli (con carne) tomorrow evening and for a change I fancy using brisket instead of the usual minced beef.
I've got my chilli recipe refined to my liking and I am thinking about cooking the brisket seperately first, then pulling it apart and adding to the cooked sauce to heat through and let the flavours mingle, while keeping the beefy flavour.
Would this be a good idea, and if so, how would be best to cook (braise/roast?) or should I cook it all together in one pot?
Thanks!
Liam
I am planning on making some chilli (con carne) tomorrow evening and for a change I fancy using brisket instead of the usual minced beef.
I've got my chilli recipe refined to my liking and I am thinking about cooking the brisket seperately first, then pulling it apart and adding to the cooked sauce to heat through and let the flavours mingle, while keeping the beefy flavour.
Would this be a good idea, and if so, how would be best to cook (braise/roast?) or should I cook it all together in one pot?
Thanks!
Liam
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