Brisket Chili Pie with Jalapeño Cheddar Cornbread Crust
The chili is made from tender, shredded beef which has been braised in a savoury sauce made with tomato, beer and juice from a jar of pickled jalapeños. The Chili is then topped with a cheesy, polenta cornbread crust, studded with more jalapeños.
Time: 3.5 hrs | Serves: 4-6
Ingredients:
- 1kg Boneless Beef Brisket
- olive oil
- salt and pepper
- 4 rashers long cut bacon
- 2 medium onions, chopped
- 1 whole bulb garlic, finely chopped
- 1 bunch coriander stems chopped
- 1 Tbsp ground cumin
- 1 Tbsp Smoked paprika
- 1 Tbsp dried oregano
- 1 can tomatoes
- 2 Tbsp tomato paste
- 1 Tbsp brown sugar
- ¾ cup beer
- ¾ cup juice from jar pickled jalapeños
- 1 can of red kidney beans, drained
For the topping:
- 120g / 1 cup polenta
- 80g / 1 cup all-purpose flour
- 40g / 1/3 cup granulated sugar
- 1 tsp baking powder
- 1 tsp salt
- 250ml / 1 cup milk
- 1 large egg, lightly beaten
- 4 tbsp butter, melted
- ½ cup corn kernels
- 1 cup sharp cheddar cheese, grated
- ½ cup pickled jalapeños
Method:
1. Heat the oven to 180C/350F (160C Fan Forced).
2. Cut the brisket into 4 equal pieces and season generously with salt and pepper. Heat 2Tbsp olive oil over medium/high heat in a casserole dish and brown the pieces on each side, about 5 minutes. Transfer to a plate.
3. Add the bacon to the pan and stir until some fat is rendered off, about 2 minutes. Turn down the heat to low and add the onions, garlic and coriander stems. Sautee for about 7-10 minutes or until softened and translucent.
4. Add the spices, can of tomatoes, tomato paste, brown sugar, beer and jalapeño pickling liquid. Stir and return the beef to the casserole. Cover and place in the oven.
5. Braise for 2 ½ to 3 hours or until fork tender. Turn the beef over half way.
6. Take out of the oven and allow to remain covered and rest for 10 minutes until cooled slightly, then shred the meat with two forks. Add the beans.
To make the Cornbread Crust:
1. Turn heat up to 200C/375F (180C Fan forced)
2. Place polenta, flour, sugar and salt in a large bowl and mix to combine.
3. In a mixing jug or another bowl, whisk together butter, corn, milk and eggs. Fold in half the cheese and jalapeños.
4. Pour the wet ingredients into the dry and stir with a wooden spoon until just combined and no lumps of flour remain.
5. Pour the batter over the chili, then top with the rest of the cheese and scatter over the rest of the jalapeños.
6. Return the pie to the oven and cook, uncovered for 20-25 minutes until golden and the center of the crust looks firm and can spring back when touched.
7. Leave to set for about 10 minutes then serve. Serve with sour cream, chopped coriander and or guacamole if desired.
Notes: To make a chili free version, leave out the jalapeños in the topping. Even though the beef is braised in jalepeno juice, it doesn’t come out that spicy in the finished dish. See this smaller version I made for the kids without jalepenos in these Chasseur Coccottes.
