Beef Brisket Chipotle Bowl 🎥whatkelscooks I IG

Ingredients: 1.5 kg (3.3 lbs) beef brisket, cut into chunks, excess fat trimmed 1 cup beef bone broth (or regular beef stock) 1 cup water 2 medium onions, roughly chopped 4 cloves garlic, smashed (save a little for salsa) 2 large tomatoes, diced 1 red capsicum (pepper), diced 2-3 fresh chilies, finely chopped (adjust to heat preference) 3 limes, zest and juice separated 2 ripe avocados Fresh coriander, chopped 2 dried ancho chilies, soaked and chopped with scissors 2 dried guajillo chilies, soaked and chopped with scissors 2 cans or jarred chipotle peppers in adobo sauce, around 200ml 2 tbsp olive oil 2 tbsp apple cider vinegar 1 tbsp coconut sugar or brown sugar 2 cups white rice Salt and pepper, to taste 2 tbsp ground cumin 2 tbsp smoked paprika 2 tsp ground coriander 1 cup sour cream 1 tsp hot sauce

Method: Heat olive oil in a pan and sear the brisket chunks on all sides. Remove and set aside. In the same pan, sauté onions and garlic, then add soaked ancho and guajillo chilies, chipotle adobo, cumin, smoked paprika, and coriander. Cook for 1-2 minutes, then add beef bone broth, water, apple cider vinegar, and sugar. Return brisket to the pan, bring to a simmer, cover, and cook in a 150°C oven for 3 hours. Remove lid and cook for 15 more minutes to thicken the sauce. Cook rice and season with salt. For the salsa, mix tomatoes, capsicum, garlic, chilies, lime juice, lime zest, olive oil, salt, pepper, and coriander. For the guacamole, combine olive oil, cumin, ground coriander, lime zest, lime juice, chili, and fresh coriander & mash in avocados. Blend sour cream, chipotle in adobo, spices, lime juice, hot sauce, water, salt and pepper until smooth. Serve by spooning rice into bowls, topping with brisket, chipotle sauce, salsa, guacamole, and lots of chopped coriander. Garnish with a lime wedge.

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